Moroccan Quinoa

Serves: 1

Prep: 5 minutes

Cook: 15 minutes


  • 50g quinoa
  • 100ml water or stock/broth
  • 2 eggs
  • ½ tbsp. olive oil
  • 2 tbsp. chickpeas, from a tin
  • 1 tbsp. pumpkin seeds
  • ½ tsp. ground cumin
  • 1 clove garlic
  • Handful cherry tomatoes, halved


  1. Rinse the quinoa, place in a saucepan and top with the water or broth. Bring to the boil and simmer for 15 minutes.
  2. Boil up two eggs.
  3. In another pan warm the olive oil and add the chickpeas, pumpkin seeds, cumin and garlic. Stir-fry for 3–4 minutes before adding the cherry tomatoes and cook for a further 3–4 minutes.
  4. Mix the chickpeas with the quinoa and top with the boiled eggs.