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Salads
Warm Quinoa Salad with Roasted Veggies and a Poached Egg
A hearty, wholesome warm salad featuring grains, roasted vegetables, and a delicate poached egg, making it a great choice for a balanced lunch or dinner.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the quinoa, cook until tender for about 15 minutes, and let cool. Dice the vegetables, drizzle with oil, season with spices, and roast in the oven at 180°C for roughly 20-25 minutes.
2
While the vegetables are roasting, make the poached eggs: bring water to a boil, add a splash of vinegar, swirl with a spoon to create a whirlpool, and gently drop in the shelled egg. Cook for 3 minutes.
3
In a bowl, toss together the quinoa, warm vegetables, herbs, and a splash of lemon juice.
4
Top with the poached egg and finish with a crack of freshly ground black pepper.
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