Quick brown rice and quinoa, greens and poached egg bowl

1 Bring a large, deep frying pan of water to the boil over a high heat. Reduce heat to medium-low. Use a large spoon to create a whirlpool. Carefully add eggs to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.

2 Meanwhile, in a large pot of boiling water, cook broccolini and beans for 2-3 minutes, until bright green and just tender. Drain.

3 In a small bowl, combine tahini, 1 tablespoon of the lime juice and 1 tablespoon hot water. Heat rice following packet instructions and transfer to a large bowl. Add tomatoes, basil and remaining lime juice and stir to combine.

4 Divide rice among 4 bowls. Top with vegetables and a poached egg. Serve drizzled with tahini dressing.