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Quinoa salad with almonds, sprouts

and soft-boiled egg

SERVES 4 // PREP TIME 15 MINS // COOK 10 MINS (PLUS DRAINING, COOLING)

If you’d like to prepare the quinoa a day ahead, dress it lightly

with a little olive oil and lemon juice to keep it from drying out

and store it in a sealed container in the fridge.

Rice noodle bowl with herbs

and chilli-lime dressing

SERVES 4 // PREP TIME 15 MINS (PLUS STANDING, DRAINING)

To make this bowl even more of a meal, add some

cooked prawns, or grilled beef or chicken.

400 gm (2 cups) quinoa

4 eggs, at room temperature

Juice of 1 lemon, or to taste

60 ml (¼ cup) olive oil

1½ cups torn flat-leaf parsley

1½ cups torn mint

55 gm (⅓ cup) roasted

almonds, coarsely chopped

60 gm mung bean sprouts

2 tbsp sunflower seeds

Thick plain yoghurt,

to serve

1 Cook quinoa in a saucepan

of boiling salted water until

tender (8-12 minutes). Drain

well, then cool.

2 Meanwhile, cook eggs in a

saucepan of boiling water until

soft-boiled (6 minutes). Drain

and rinse under cold running

water to stop cooking, then peel.

3 Whisk lemon juice and olive

oil in a bowl and season to taste.

Divide quinoa among bowls, top

with herbs, almonds, sprouts,

seeds and a halved boiled egg.

Top with a spoonful of yoghurt,

drizzle with dressing, season to

taste and serve.●

Bowls reward forward

planning. Prep, box up

and assemble on the fly.

200 gm rice vermicelli

¼ Chinese cabbage, thinly

sliced

1 telegraph cucumber, peeled

and coarsely chopped

2 red shallots, thinly sliced

1 spring onion, cut into

julienne

45 gm (⅓ cup) roasted

unsalted peanuts, coarsely

chopped

3 cups (loosely packed) herbs,

such as Vietnamese mint,

coriander, shiso and mint

Bean sprouts and lime

cheeks, to serve

CHILLI-LIME DRESSING

60 ml (¼ cup) fish sauce

60 ml (¼ cup) lime juice

(from about 1½ limes)

1 garlic clove, crushed

1 birdseye chilli, thinly sliced

1 tsp rice malt syrup, or to

taste (optional)

1 Soak vermicelli in boiling

water until tender (3-5 minutes),

then drain, refresh under

cold running water, and drain

well. Snip with scissors into

10cm-15cm lengths and transfer

to serving bowls.

2 For dressing, whisk fish

sauce, lime juice, garlic and

chilli in a bowl and season

to taste with sugar.

3 Top noodles with cabbage,

cucumber, shallots, spring

onion, peanuts, herbs and bean

sprouts, drizzle with dressing

and serve with lime cheeks.

Eating clean

RECIPES LISA FEATHERBY. PHOTOGRAPHY BEN HANSEN. STYLING RHIANNE CONTRERAS