This Confetti Quinoa Salad with Poached Egg is a perfect mid-week health kick. A hearty & healthy salad packed with protein and flavour.
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Ingredients
100g dried quinoa
100g edamame beans
1 bunch spring onions, sliced
1 carrot, peeled and grated
100g sweetcorn, drained and diced
50g kale, chopped
50g pecan nuts
15g butter
15g brown sugar
2 tbsp flat leaf parsley, chopped
1 egg
100g edamame beans
1 bunch spring onions, sliced
1 carrot, peeled and grated
100g sweetcorn, drained and diced
50g kale, chopped
50g pecan nuts
15g butter
15g brown sugar
2 tbsp flat leaf parsley, chopped
1 egg
Dressing
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
3 tbsp olive oil
Honey to taste
Squeeze of lemon juice
1 tsp soy sauce
1 tbsp balsamic vinegar
3 tbsp olive oil
Honey to taste
Squeeze of lemon juice
1 tsp soy sauce
Method
- Cook the quinoa according to the packet instructions. Drain and cool. Mix with the parsley and season. Spoon into a bowl.
- Top with the edamame beans, spring onions, carrot anhd kale .
- Heat a small frying pan until hot. Add the corn and toast over a high heat until charred. Set aside.
- Melt the butter and sugar in the pan. Add the pecan nuts and coat in the sugar mixture. Set aside to cool, then roughly chop.
- Put the corn and chopped pecans on top.
- Bring a small pan of water to the boil. Swirl the water, then break the egg into the water. Simmer until the white is set and softly poached. Place the egg on top.
- Mix the dressing ingredients together and pour over the salad.
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