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Brown rice and quinoa bowl with greens

A healthy dinner ready in just 20 minutes? Say it ain't so! Our tasty quinoa and brown rice bowl comes packed with added veggies and a drizzle of zesty lemon dressing.

Serves 4

Prep Time 10 min

Cooking Time 10 min


  • 4 eggs
  • 350g tenderstem broccoli, trimmed and halved
  • 250g green beans, trimmed
  • 2tbsp tahini
  • Zest and juice 1 lime, plus wedges to serve
  • 2 x 250g packs ready to heat brown rice and quinoa
  • 250g cherry tomatoes, quartered
  • 4tbsp chopped fresh basil leaves, plus extra leaves to garnish
  • Pinch chilli flakes
  • 1 small avocado, sliced


  1. Half-fill a large, deep frying pan with water, bring to the boil over a high heat, then reduce the heat to medium-low. Use a spoon to create a whirlpool, then add the eggs to the centre and poach for 3 min. Remove with a slotted spoon and drain on kitchen paper.
  2. Meanwhile, cook the broccoli and beans in a large pan of boiling water until bright green and just tender. Drain.
  3. Combine the tahini, 1tbsp lime juice and 1–2 tbsp hot water in a small bowl. Heat the rice mix according to the pack instructions. Transfer to a large bowl and add the tomatoes, basil, chilli flakes, lime zest and remaining juice. Stir to combine.
  4. Divide the rice among 4 serving bowls. Top each with beans, broccoli, avocado, 1 egg and a lime wedge. Drizzle with the dressing and garnish with basil.

Nutrition per serving

Read more on how we calculate nutrition.
450 20g 21g 3.8g 11g 6g 0.3g 298mg 38g 8mg

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