Pork Sausages with Quinoa Potatoes Mash, Omelette and Salad

INGREDIENTS

Cheese Melt Omelette

• 2 large organic/free range eggs.
• 3 slices of organic mozzarella cheese.
• 1 tablespoon of organic butter.
• Salt and pepper to taste. 

Red Quinoa

• 1 1/2 cups organic red quinoa, rinsed.
• 1 1/2 teaspoons organic Himalayan salt.
• Pepper to taste.

Potatoes Mash

• 2 large organic potatoes, boiled, peeled and mashed.
• 2 tablespoons organic butter.
• 1 cup organic milk.
• Salt and pepper to taste.

Salad Greens

• Organic salad greens of your choice.
• 1 tablespoon organic extra virgin olive oil.
• Pepper to taste.
• 1/2 tablespoon organic shoyu.

Butter-grilled Pork Chorizo Sausages

• 3 Pork Chorizo Sausages.
• 2 tablespoons organic butter.

PREPARATION

Cheese Melt Omelette

• Preheat pan, cook butter till melted.
• Mix eggs with salt and pepper.
• Place eggs in pan, then add on cheese, and cook till omelette is soft and fluffy and cheese has melted.

Red Quinoa

• Mix quinoa with salt.
• Add quinoa into rice cooker with just enough water to have them submerged, set to quick cook mode.

Potatoes Mash

• Bring a pot of salted water to boil. Add potatoes and cook until tender, drain, peel and chop roughly. Put aside.
• In a small pan, heat butter and milk over low heat until butter is melted. Transfer potato chunks into a blender, blend slowly with milk/butter mixture until smooth and creamy. Season with salt and pepper to taste.
• Mix Red Quinoa with Potatoes Mash.

Salad Greens

• Toss all ingredients with salad greens.

Butter-grilled Pork Chorizo Sausages (gluten-free, nitrate-free)

• Preheat cast iron pan over medium heat for 3 minutes.
• Heat up butter till melted. Place sausages in pan. Cook for 3-5 minutes.

Place red quinoa potatoes mash onto plate, then sausages on mash, omelette and salad as sides.