Quinoa with asparagus, peas and egg

Ingredients

For 1 serving

• Quinoa60 g
• Asparagus150 g
• Peas80 g
• Eggs1
• Spring onions1
• Extra virgin olive oil8 g
• Parmigiano Reggiano10 g
• Mint3 g
• Saltto taste

Contains: lactose, eggs,

In season: April – June

Method

1. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed; fluff with a fork.
2. Meanwhile bring a small pan of water to the boil, lower the egg in gently with a spoon and cook for 7 minutes, for a yolk that is just set but still soft in the middle; cool it in cold water and peel.
3. Wash the asparagus, snap off the woody base and cut it into 3 cm pieces; thinly slice the spring onion.
4. Heat the olive oil in a frying pan over medium heat, add the asparagus, peas and spring onion with a splash of water and a pinch of salt and cook for 6 minutes, stirring, until the asparagus is tender but still crisp and the water has evaporated.
5. Mix the quinoa into the vegetables and serve with the egg in wedges, shaved Parmesan and torn mint.