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  1. Method:

    • In a pot, combine the quinoa, water and Knorr Professional Chicken Stock Granules. Bring to the boil then simmer for 10 – 15 min until cooked. Fluff with a fork and set aside to cool.
    • Create layers in a jar (or glass) – starting with the quinoa, then Knorr Professional Hollandaise Sauce. For the next layer, place the rocket leaves, followed by the egg wedges, tomatoes and avocado slices.
    • Finish with a dollop of Knorr Professional Hollandaise Sauce and sprinkle with toasted sunflower seeds.
  2. Chef's Tip:

    • Make different versions of the dish by substituting the quinoa with couscous or even lentils!