Hearty Quinoa Porridge with Avocado, Cherry Tomatoes and Eggs

Don’t let its name fool you – this ‘porridge’ ticks all the boxes for a quick, healthy and super nutritious dish that will work for lunch, dinner or anything in between.


  • 250 g (1 1/2 cups) quinoa, rinsed and drained
  • 2 tbs sesame seeds
  • 6 small eggs
  • 2 tbs olive oil
  • 3 spring onions, green tops only, sliced
  • 1 large ripe avocado
  • 300 g (2 cups) cherry tomatoes, halved
  • 15 g (1/2 cup) basil leaves
  • Salt
  • Freshly ground black pepper


Step 1.
Place the quinoa in a heavy-based saucepan. Cook over medium heat, stirring occasionally, until dried out and starting to toast, 2-3 minutes. Add 750 ml water and 1/2 tsp salt; bring to a boil, cover with a lid, and cook over low heat until the quinoa has absorbed the liquid, about 20 minutes.

Step 2.
Meanwhile, toast the sesame seeds in a dry frying pan set over medium heat, swirling until fragrant and golden, 1-2 minutes. Tip out into a small bowl or ramekin.

Step 3.
Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat and cook at a steady boil for 8 minutes.

Step 4.
When ready, drain and refresh in a bowl of iced water.

Step 5.
When the quinoa is ready, remove the pan from the heat and let cool, still covered, for at least 5 minutes.

Step 6.
In the meantime, heat a small frying pan over medium heat. Add the oil and then the spring onion greens and a pinch of salt, sweating until softened, 3-4 minutes.

Step 7.
Fluff the quinoa with a fork; add the spring onion greens to the quinoa along with some salt and pepper to taste, stirring to combine.

Step 8.
Halve, pit, peel, and quarter the avocados; thinly slice. Peel the eggs and cut them in half.

Step 9.
Divide the quinoa between bowls and top with the avocado, cherry tomatoes, egg, basil leaves, and toasted sesame seeds.

Serves 4