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08 Oct, 2020



Feeds 2.


  • 80g brown rice
  • 80g quinoa
  • ½ red pepper, roughly chopped
  • ½ yellow pepper, roughly chopped
  • ½ red onion, sliced
  • 1 carrot, sliced into half moons
  • 4 cloves of garlic
  • Handful of kale, tough stalks removed and roughly chopped
  • 3 free-range eggs
  • A good glug of olive oil
  • 2tbsp rapeseed oil
  • 1 tbsp tamari soy sauce
  • 20g sunflower seeds
  • 20g pumpkin seeds
  • A pinch of salt
  • A pinch of pepper


  1. Preheat the oven to 180 degrees.
  2. Place the rice in a saucepan with three times the amount of water and cook for 20-30 minutes until cooked. Rinse under cold water and leave to drain.
  3. Put the quinoa in a separate pan and cover with three times the amount of water and cook for 7-12 minutes. Rinse under cold water and leave to drain.
  4. Meanwhile place the chopped red and yellow peppers, carrots and red onion in a roasting tray along with the garlic. Drizzle with olive oil, season with salt and pepper and cook in the oven for 20 minutes. Add the kale to the roasting tray for the last 5 minutes, making sure to mix well so that it is coated in oil.
  5. Whisk the eggs in a bowl then heat the rapeseed oil in a large frying pan. When hot, add the eggs and stir continuously with a wooden spoon to scramble. When the eggs are still wet in the pan, add the quinoa and rice.
  6. Add the tamari, pumpkin seeds and sunflowers seeds and cook for a further few minutes. Plate and serve.
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