Recipe

Healthy quinoa breakfast salad

A quinoa and kale salad topped with a poached egg and dotted with edamame, radish, feta and herbs

May 02, 2016 4:00am
By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Healthy breakfast salad
  • 1/2 cup quinoa
  • 4 eggs
  • 1/2 cup almonds
  • 100 gram kale, finely shredded
  • 3/4 cup torn mint leaves, plus extra to serve
  • 3 radishes, thinly sliced
  • 1/2 cup edamame, cooked, podded
  • 1/3 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 100 gram feta, crumbled
Dressing
  • 1/3 cup extra virgin olive oil
  • finely grated zest and juice of 1 lemon
  • 1 teaspoon honey
  • 1/2 teaspoon spirulina

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.

Notes

For variation, add chickpeas and chopped tomato or replace kale with baby spinach.

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