Ingredients

2 tablespoons olive oil, divided

1 clove garlic, minced

1 cup white quinoa

2 cups vegetable broth

250g mushrooms (any type will do)

2 green onions, thinly sliced

4 eggs

Hummus to serve

Cilantro as garnish

Lemon yogurt

1 cup yogurt

½ lemon, juiced

Pinch of salt

Chilli oil

1/3 cup canola oil

1 tablespoon chilli flakes

Pinch of salt

Directions

1. Heat 1 tablespoon olive oil over medium heat in a saucepan. Cook the garlic for 1 minute and then add the quinoa and toss to toast for 1-2 minutes, until there is a nutty smell. Add the vegetable broth, bring to a boil, and then reduce heat to simmer for 15 minutes until almost all the water is absorbed. Remove from heat and cover to steam for an additional 10 minutes.

2. Combine the yogurt with the lemon juice and salt and set aside.

3. Heat 1/3 cup of canola oil over medium heat. Add the chilli flakes and stir constantly reducing heat as necessary so it doesn’t burn. After 1-2 minutes remove from heat and transfer to a heat-proof container so that it won’t keep cooking from the residual heat.

4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the green onions and mushrooms and cook until softened 4-5 minutes. Salt once the mushrooms are cooked so they don’t go soggy. Empty the contents of the pan into a small bowl. In the same pan cook the eggs to your liking.

5. To serve, slather a smear of yogurt in the bottom of a bowl, top with quinoa, mushrooms, a dollop of hummus, a fried egg, and a sprinkle of chilli oil and cilantro.