· By Hannah Mccollum
Start your day right with this nutritious, vibrant breakfast salad featuring ChicP Carrot, Ginger & Turmeric Hummus. Packed with greens, quinoa, crunchy seeds and a perfectly poached egg, it’s gluten free dairy free and full of goodness to fuel your morning.
1. Cook the quinoa and broccolini Rinse the quinoa under cold water then cook in boiling water for 10 minutes until soft. Drain and set aside. In a pan lightly fry the broccolini with a splash of olive oil until tender and slightly charred. Set aside.
2. Poach the egg Bring a pot of water to a gentle boil with a splash of olive oil and a pinch of salt. Crack the egg into a small dish then carefully slide it into the water. Poach for 2 minutes for a soft yolk then remove and set aside.
3. Assemble the salad Massage the kale with a drizzle of olive oil and apple cider vinegar until softened. In a large bowl mix the kale with salad greens, cooked quinoa, broccolini and a handful of pepitas sunflower seeds and hemp seeds.
4. Plate and serve Spread 1 tbsp of ChicP Carrot, Ginger & Turmeric Hummus on each plate as a base. Pile the salad mix on top then place the poached egg right in the centre. Sprinkle volcano salt over the egg for an extra burst of flavour.
Ready to dig in?
This hearty salad is packed with plant-powered goodness and perfect for an energising start to the day. Enjoy it solo or pair it with one of our seasonal hummus varieties.
Tag us @chicpfood when you make yours, we want to see your breakfast glow-up! 🥕✨