Red quinoa and quail egg salad

AT A GLANCE

  • Serves 4 people

  • 125 gm red quinoa
  • 12 quail eggs
  • 1 bunch each green and white asparagus, (white ones peeled), cut into small batons
  • 8 large green olives, coarsely chopped
  • ½ cup each coarsely chopped mint and flat-leaf parsley
  • 1 golden shallot, thinly sliced
  • Large pinch of sumac
  •  
  • Anchovy and lemon vinaigrette
  • 60 ml (¼ cup) olive oi
  • Juice of 1 small lemon, or to taste
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
01   Cook quinoa in boiling salted water until tender (15-20 minutes), then drain and spread on a tray to dry.
02   Meanwhile, cook eggs in boiling water until medium-boiled (3 minutes). Drain, then refresh, peel and set aside.
03   Blanch asparagus (2-4 minutes), then refresh and set aside.
04   For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
05   Combine remaining ingredients (except sumac) in a bowl, add quinoa, asparagus and dressing, toss to combine, and spread on a platter. Halve eggs and arrange on top, scatter with sumac and serve.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , LISA FEATHERBY

Drinking Suggestion:

PALE DRY PINOT NOIR ROSÉ , suggested by MAX ALLEN

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