Serves: 2
Nothing beats using your own fresh produce or materials around the house.
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Dressing
Make the dressing by combining all the ingredients in a bowl. Whisk and set aside.
Make the salad by dividing and placing the salad ingredients, together with the kimchi, around the sides of two serving bowls.
Poach or pan-fry the eggs (we like ours sunny-side up) and, during the last minute of cooking, microwave the rice and quinoa.
Place half the contents of the rice and quinoa packet into the middle of each prepared serving bowl. Top with one egg per bowl and garnish with the fresh sliced chilli (if using).
Drizzle dressing over the top of the eggs (note: we like to use HEAPS!) and serve immediately.
Tips:
Recipe and image extracted from Super Green Simple and Lean by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99
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