Baharat Quinoa, Lentils and Eggy Breakfast (or Lunch or Supper!)

Name: Baharat Quinoa, Lentils and Eggy Breakfast (or Lunch or Supper!)
Ingredients: 250g cooked black beluga lentils or other firm lentils; 250g cooked quinoa; 4 tbsp Greek yogurt or non-dairy yogurt; Squirt of lemon; 2 tsp olive oil or rapeseed oil; 4 spring/green onions, trimmed and sliced; 8 chestnut/brown mushrooms, sliced; 1 deseeded chili, thinly sliced; 1 tsp baharat spice mix; 1 tsp fennel seeds, pan-toasted until fragrant (about one minute) then crushed in pestle and mortar; 200g baby spinach or other soft greens; 2 organic eggs – optional; Extra toasted fennel seeds for garnish; Salt and pepper, to taste

Baharat Quinoa, Lentils and Eggy Breakfast (or Lunch or Supper!) was pinched from <a href="http://kelliesfoodtoglow.com/2014/05/30/baharat-quinoa-lentils-and-eggy-breakfast-or-lunch-or-supper/" target="_blank">kelliesfoodtoglow.com.</a>

INGREDIENTS

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250g cooked black beluga lentils or other firm lentils

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250g cooked quinoa

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4 tbsp Greek yogurt or non-dairy yogurt

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Squirt of lemon

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2 tsp olive oil or rapeseed oil

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4 spring/green onions, trimmed and sliced

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8 chestnut/brown mushrooms, sliced

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1 deseeded chili, thinly sliced

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1 tsp baharat spice mix

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1 tsp fennel seeds, pan-toasted until fragrant (about one minute) then crushed in pestle and mortar

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200g baby spinach or other soft greens

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2 organic eggs – optional

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Extra toasted fennel seeds for garnish

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Salt and pepper, to taste

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