Quinoa salad with boiled egg, beans and cucumber

Name: Quinoa salad with boiled egg, beans and cucumber
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 4 Eggs (size M); 100 g frozen green beans; 100 g Sweet peas; 100 g frozen peas; 100 g Cucumber; 5 Stem(s) Chervil; 1 Garlic clove; 1 TABLESPOON Mustard; 1 Egg yolk (size M); 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
4 Eggs (size M)
100 g frozen green beans
100 g Sweet peas
100 g frozen peas
100 g Cucumber
5 Stem(s) Chervil
1 Garlic clove
1 TABLESPOON Mustard
1 Egg yolk (size M)
2 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil

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
Boil eggs in boiling water for about 7 minutes. Cook the beans in boiling salted water for 5-6 minutes. Wash mangetouts and cut them diagonally into strips. Cook sugar snap peas and peas in boiling salted water for 2-3 minutes.
3
Pour off, quench and drain. Drain eggs, quench and peel. Wash and clean the cucumber, cut into quarters lengthwise, remove seeds and cut into cubes. Drain the quinoa and let it drain. Mix quinoa, mangetouts, beans, peas and cucumber.
4
Wash the chervil, shake/dab dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Peel garlic and press it through a garlic press. Mix mustard, egg yolk, chopped chervil, garlic and vinegar.
5
Fold in the oil and season with salt and pepper. Mix salad and vinaigrette, arrange with eggs and garnish with chervil.