250gprecooked brown rice & quinoa mixor 2x 125g cups
1carrotpeeled into ribbons
2radishcut into matchsticks
50gbaby spinach
50gkimchi
2Tbspmayonnaise
½tspsesame oil
Instructions
Boil eggsPlace eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes (soft boiled) or 4-6 minutes (hard boiled).
Heat riceWhile eggs cook, cook rice in microwave as per packet instructions.
Prep saladPeel carrot into ribbons and cut radish into matchsticks. Peel eggs, cut into quarters and season with salt.
Make sesame mayoIn a small bowl, combine mayonnaise and sesame oil.
Finish saladArrange rice and spinach in bowls. Top with carrot ribbons, radish, eggs & kimchi. Dollop over sesame mayo.