Smashed beetroot, quinoa, egg and avocado salad

AT A GLANCE

  • Serves 4 people

The trick to cooking quinoa, a native of the Andes region, is to dry it well after it's boiled so it's light and fluffy - leave it in a sieve once it's drained for about 10 minutes, then place it in a bowl and fluff up the grains with a fork.

  • 200gm quinoa
  • 4 eggs, at room temperature
  • 2 beetroot, peeled and diced
  • 1 cup (loosely packed) coriander, torn
  • 1/2 Spanish onion, thinly sliced
  • Juice of 2 - 3 limes, or to taste
  • 60ml (1/4 cup) extra-virgin olive oil
  • 1 avocado, thickly sliced
01   Cook quinoa in a large saucepan of boiling water (9 - 12 minutes). Drain well in a sieve, fluffing quinoa occasionally with a fork to help it cool and dry (10 - 12 minutes), then transfer to a bowl.
02   Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7 minutes for medium-boiled). Drain, refresh under cold running water, then peel and halve.
03   Working in batch, pound beetroot and a pinch of salt with a mortar and pestle until coarsely crushed and juices release, then add to quinoa along with coriander and onion.
04   Whisk lime juice and olive oil in a bowl, drizzle onto salad, season to taste and toss to combine. Serve salad topped with boiled egg halves and sliced avocado.

Topics:

BEETROOT, AVOCADOS, AVOCADO, SALADS, EGGS, BEETROOT, QUINOA, QUINOA

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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