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Ingredients

+

Method:

  • Water 500.0 ml
  • Knorr Professional Chicken Stock Granules
    Knorr Professional Chicken Stock Granules
    15.0 g
    Added to cart: Knorr Professional Chicken Stock Granules
  • Knorr Professional Hollandaise Sauce
    Knorr Professional Hollandaise Sauce
    250.0 ml
    Added to cart: Knorr Professional Hollandaise Sauce
  • Rocket leaves (fresh) 60.0 g
  • Cherry tomatoes (rinsed and halved) 280.0 g
  • Avocado (sliced) 2.0 pc
  • Tri-colour quinoa (rinsed) 250.0 g
  • Eggs (boiled, peeled and cut into wedges) 4.0 pc
  • Sunflower seeds (toasted) 20.0 g

Preparation

  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!