Full Breakfast Porridge

Drain the quinoa and rinse. Put in a large saucepan with the stock and bring to the boil. Reduce to a simmer and cook, uncovered, for 15–20 minutes, stirring occasionally, until most of the stock has been absorbed but the mixture still has a loose, risotto-like texture.

While the quinoa is cooking, you can prepare the shiitake mushroom 'bacon' and other toppings. In a medium frying pan/skillet, heat a little oil or butter over a medium heat. Add the tomatoes and a pinch of salt and cook for 5–6 minutes until softened and golden. Remove from the pan and set aside.

To the same pan, add the rocket/arugula (or preferred greens) and a pinch of salt and cook for 1–2 minutes until wilted. Remove from the pan and set aside.

Wipe the pan clean with a paper towel, place back over a high heat and add a little more oil or butter. Crack the egg into the pan, then immediately turn the heat down to low and cook for 3–5 minutes until the white is just set and the edges are crispy. To help the
white set, I sometimes put a lid on the pan for the last two minutes of cooking.

Once the quinoa is cooked, top with the tomatoes, rocket/arugula, fried egg, and shiitake mushroom ‘bacon’. Add some avocado, a shake of hot sauce and a grinding of black pepper, and you’re good to go.