Quinoa, Egg, and Tomato Salad
ekilu Team
ingredients
5
Difficulty
Easy
Time
25'
2 servings
Fresh ingredients
cherry tomato
8 units
lettuce
5 oz
egg
2 units
Pantry ingredients
salt
1 tsp
quinoa
7 oz
Instructions
1
Wash the quinoa under running water. Bring just under 2 cups of water to a boil in a pan. Then add the quinoa and cook until the kernels have popped open, about 20 minutes. Remove from the heat, drain, and let cool.
2
Fill a pan with water and bring to a boil. Salt the water and add the eggs. Boil for 10–12 minutes. Then take out the eggs, cool in cold water, and peel. Cut each egg in half.
3
Wash, dry, and cut the lettuce leaves into pieces of the desired size. Put into a salad bowl or lunchbox.
4
Mix the cold quinoa with the lettuce.
5
Wash and halve the tomatoes and scatter over the salad.
6
Finish by adding the hard-boiled egg halves and it’s ready.
Tips & Tricks
Do you want some help with a dressing for this salad? You can make this mustard dressing. In a bowl, combine 4 tablespoons of olive oil with 1/2 teaspoon mustard, the juice from half a lemon, and a little salt. Whisk briskly until thick.
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