Hi everyone! This is my first post for the Slinkii Athletic blog and I'm really excited about producing yummy, healthy and easy recipes you can rustle up in the comfort of your own home! I have many more recipes on my site which you are welcome to check out (sophiebenbow.com) and if you have any requests or feedback for my recipes I would love to hear from you!
This first recipe is one of my favourite things to eat when I am really feeling like I need a good FUEL up after a workout or on the weekend for brunch or lunch. It is so easy to make so invite all your mates round and impress them with this easy dish!
Breakfast salads have been making more and more of an appearance lately; they are popping up in cafes, restaurants, magazines, websites and of course they are all over food blogs.
This is something I am whole-heartedly embracing, sometimes a green smoothie just won’t quite cut it and those savoury cravings you are experiencing are completely normal. Enter the breakfast salad. Full of goodness and a perfect way to start your day, especially after a high intensity workout! This is just one creation I love but you can be experimental with your grains, protein, good fats and greens.
I find haloumi and eggs a match made in heaven and the nuttiness of the Quinoa and creaminess of the avocado balances out the flavours really well.
- Measure out the Quinoa and rinse thoroughly. Place into a pan, fill with 3 cups of water and bring to the boil, squeeze half a lemon into the water. Once boiling reduce to a simmer and cook until all the water is absorbed – usually 15-20 minutes. (I use 1 cup of Quinoa per 3 cups of water). Set aside, covered for 5 minutes.
- Cook the eggs in a saucepan of boiling water for around 5 minutes until soft boiled. Place into cold water, peel and half them.
- Add all of the dressing ingredients into a bowl and whisk. Dress the Quinoa with half of the dressing. Leave to one side.
- Heat some oil in a pan and pan-fry the haloumi until golden.
- Half the avocado and slice.
- Divide the ingredients between two plates and assemble the dish. Dress with the remaining dressing.
- Garnish with continental parsley.
I would love to hear how you are fuelling up with salads in the morning?