I have had a few people request for me to post more savoury meals, I tend to post a lot of sweet breakfasts and treats but I eat SOOO much savoury and veg based dishes so I am going to make sure I get a few of them on here for you to try!
I do usually have a sweet breakfast which means I can have something with eggs for lunch which are my favourite, they’re so versatile. This dish is so delicious and full of nutrients, it is quick to make and has such a lovely texture.
Add a heaping of coconut oil to a pan with a thumb sized chunk of chopped ginger, two chopped cloves of garlic, and a handful of chopped spring onion. Add about 3/4 of a head of chopped broccoli into the pan and fry off until cooked.
Then add 1/2 cup cooked buckwheat and 1/2 cooked quinoa into the pan. Crack who eggs into the mixture and continue to stir it into the ingredients, adding a tbsp of Tahini paste and 2 to 3 tbsp of Tamari (gluten free soy sauce). Continue to stir the mixture so that the egg is cooked through and everything has been coated evenly.
I like to serve this with spinach and eat it as the main dish, but it works great as a side dish at picnics and BBQ’s in the summer weather as it can be enjoyed hot or cold.