Supper Club: Egg, asparagus, spinach and quinoa bowl

Egg, asparagus, spinach and black quinoa bowl
Serves 1

Ingredients

• 1 egg
• 100g asparagus
• handful of samphire
• large handful of baby spinach
• black quinoa
• handful of radishes

For the mustard olive oil dressing

• 1 tsp Dijon mustard
• 2 tbsp lime juice or balsamic vinegar
• 6 tbsp extra virgin olive oil

Method

1. Cook 40g black quinoa in plenty of water for 20 minutes, then drain and return to the pan. Cover with a tea towel and the lid and leave to sit for 10 minutes. Add to a mixing bowl.
2. Snap off the woody ends of a handful of asparagus spears (about 100g), chop into 5cm lengths and cut any that are thick in half lengthways. Rinse a good handful of samphire. Blanch the asparagus for 30 seconds in a pan of boiling water, then drain.
3. Heat a pan or wok and add a little butter. Once hot, add the drained asparagus and cook for a couple of minutes before adding the samphire. Cook for a couple of minutes more, then tip into the mixing bowl.
4. Add an egg in its shell to a pan of boiling water and simmer for 9 minutes. Cool under running water, then peel, chop and add to the mixing bowl with a large handful of shredded baby spinach.
5. Finely slice a handful of mixed radishes and add to the mixing bowl.
6. Mix together 1 tsp Dijon mustard and 2 tbsp lime juice or balsamic vinegar, 6 tbsp extra virgin olive oil, and plenty of seasoning. Add 2 tbsp to the ingredients in the mixing bowl and mix through, adding more if needed and serve.

Extracted from Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl (Quadrille). Photographs by Issy Croker.