Superfood Egg Salad

Directions

• To cook the quinoa, put a pan on the stove and pour in half a pint of water. Add ¼ pint of dry uncooked quinoa. Bring to a simmer and cook covered for about 12-15 minutes. Drain away any water and allow to cool on a tray. Take the 3 tablespoons needed for above recipe (use the rest as you would rice or couscous). Put the cooled, cooked quinoa in a bowl.
• Cook the broccolini for 90 seconds in boiling water then cool it down in cold water. Chop each piece into 3 lengths.
• Cut the pomegranate in half and use a spoon to remove all the seeds. Separate away any membrane and place the seeds in the bowl with the quinoa.
• Add the soya beans, pumpkin seeds, the prepared broccoli and the beansprouts to the bowl.
• Peel and dice the avocado and add this to the bowl too.
• Separately whisk up the wasabi, lime juice and olive oil and pour this over the salad and mix well.
• Fill a frying pan with 5cm depth water, add a pinch of salt and bring to the boil. Crack the eggs onto a saucer and then tip them gently into the water. Reduce the heat so the water is just simmering and poach for 3 minutes for a runny yolk.
• Divide the salad between four bowls and top each with a warm poached egg.