Broccoli, asparagus and edamame brown rice bowls

Ingredients

• 250 grams microwave brown rice and quinoa
• 1 bunch broccolini, halved
• 1 bunch asparagus, trimmed, halved
• 2 teaspoons olive oil
• 150 grams baby kale and spinach leaves
• 1 garlic clove, crushed
• 2 tablespoons white wine vinegar
• 1 cup shelled frozen edamame, blanched
• 1 red onion, thinly sliced
• 1/3 cup reduced-fat cottage cheese
• 1/2 cup fresh basil leaves
• 2 soft-boiled eggs, peeled, halved
• 1 tablespoon flaked almonds
• cracked black pepper to serve