Dan Churchill's quinoa bowl with mint-coriander oil, poached eggs and pinenuts

This recipe is a win-win-win for me. Easy, vegetarian, FODMAP friendlier (inadvertently) and also delicious. Let's not forget delicious. I've adapted this slightly from Dan Churchill's recipe, swapping out the optional baked chickpeas for some toasted pinenuts and pomegranate for pizzazz. You will recognise Dan from MasterChef, his recipe book Dude Food, and probably just his all round social media presence. He's kind of a busy guy. You can see for yourself at www.danchurchill.com.

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INGREDIENTS - makes 2 medium sized bowls or one very large bowl

1/2 cup quinoa
1/2 preserved lemon

2 odd tablespoons of pinenuts, lightly toasted
2 odd tablespoons of pomegranate arils (oh you fancy huh)
2 good sized dollops of natural greek yoghurt
1/2 bunch mint
1/2 bunch coriander
1/2 lemon juice and zest
1/4 cup olive oil
2 eggs

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METHOD

1. Fill a large saucepan of water, and add your quinoa, preserved lemon (and some of the juice) and generous sea salt. Bring to the boil, and allow to cook without stirring for around 10 minutes, checking regularly and turning down the heat a bit if need be. Once cooked (the grain will be unfurled and a bit translucent) remove from the heat and strain. Pick out the preserved lemon.
2. Fill a small saucepan and add your two eggs. Turn it to a high heat, and set the timer for four minutes once it has begun to boil. If you don't like runny yolks, put the timer on for six minutes. 
3. In your food processor, combine the mint, coriander, oil, lemon juice and zest, and generous sea salt. You could also add some garlic or chilli, if you are so inclined. Pulse for about two minutes until your oil is cloudy and flecked with green. 
4. Assembly time! Divide the quinoa into two bowls (or one if you're hungry) and top with the yoghurt, then the oil, and then your egg. Finish off with artistic flourishes of pomegranate and pine nuts, and your social media friendly lunch is ready to roll!

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