A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.
If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.
Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).
