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  • 250 g Tri-colour quinoa (rinsed)
  • Water 500 ml
  • Rocket leaves (fresh) 60 g
  • 4 Eggs (boiled, peeled and cut into wedges)
  • Cherry tomatoes (rinsed and halved) 280 g
  • Avocado (sliced) 2 pc
  • 20 g Sunflower seeds (toasted)
  1. Method

    • In a pot, combine the quinoa, water and Knorr 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 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 Hollandaise Sauce and sprinkle with toasted sunflower seeds.
  2. Chef's Tip:

    • Make different versions of the dish by substitutingthe quinoa with couscousor even lentils!