Quinoa-avocado salad with cherry tomatoes and poached egg

Name: Quinoa-avocado salad with cherry tomatoes and poached egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 300 g cherry tomatoes; 8 Stem(s) Basil; 1 collar Spring onions; 6 TABLESPOONS + 50 ml vinegar; 1 TABLESPOON Lime juice; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 4 Eggs (size M); 2 Avocados

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
300 g cherry tomatoes
8 Stem(s) Basil
1 collar Spring onions
6 TABLESPOONS + 50 ml vinegar
1 TABLESPOON Lime juice
7-10 Tbsp Pepper
6 TABLESPOONS Oil
4 Eggs (size M)
2 Avocados

Directions

1
Wash the quinoa and cook in 400 ml of boiling salted water for 7-10 minutes. Remove from heat and leave to swell for about 15 minutes.
2
Wash the tomatoes, drain and cut in half. Wash basil, shake dry, pluck leaves from the stalks. Wash and clean spring onions and cut into rings.
3
Mix 6 tablespoons vinegar and lime juice, season with salt and pepper. Fold in the oil. Heat 1 litre of water with 50 ml vinegar and 1 tbsp. salt in a saucepan. Beat the eggs individually in 4 cups. With a whisk create a whirl in the boiling water.
4
Slide the eggs individually into the middle of the strudel. Cook for about 4 minutes. Lift out the cooked eggs with a skimmer and let them drip off on kitchen paper.
5
Halve the avocados, remove the seeds and peel the flesh. Cut avocados into slices. Mix quinoa, cherry tomatoes, avocado, spring onions and vinaigrette. Put the salad on plates, decorate with basil and place one egg on each.