Ingredients
Healthy breakfast salad
Dressing
Method
Quinoa
1.Cook quinoa following packet instructions. Transfer to a bowl and set aside for 15 minutes to cool slightly.
Dressing
2.Whisk all ingredients together. Season.
Boiled eggs
3.Place eggs in cold water, bring to the boil, then simmer for 5 minutes. Drain, cool, peel and set aside, covered.
To assemble
4.Chop almonds and add to quinoa with kale, mint, radish, edamame, cranberries and sunflower seeds. Drizzle with dressing, tossing to combine.
To serve
5.Serve salad topped with feta, torn soft-boiled eggs and extra mint leaves.
For variation, add chickpeas and chopped tomato or replace kale with baby spinach.
Note
