Curried Vegetables with Quinoa and Egg

Hard boil the eggs in a small pan of water for 7-8 minutes then drain and run under cold water to stop cooking. Peel and chop.
Cook the quinoa according to the package instructions. Set aside.
Meanwhile, place a heavy pan over a medium flame and gently heat the olive oil. Add the cumin seeds and cook for a minute. Add the onion, ginger, curry powder and turmeric and continue to cook, stirring intermittently, for 3-5 minutes (until the onion is soft and lightly browned). Add the carrot and stock, cover and bring to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 15 – 20 minutes.
Next, add the broccoli and beans and stir through to combine. Season with sea salt, cover and continue cooking for 5 - 8 minutes, or until the broccoli is just tender. Stir in the cooked quinoa and turn off the heat. Sprinkle over the nutritional yeast, cover and let stand for a couple of minutes.
Serve your quinoa and vegetables to a plate and squeeze over the lime. Add freshly chopped parsley leaves and a spoon of Greek yoghurt. Scatter with your quartered egg. Enjoy!

Ingredients