Poached Egg with Asparagus, Quinoa and Nut Salad

Simple vegetarian egg and quinoa salad recipe

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

10 min

Cook Time:

20 minutes

Serves:

A serve of eggs provides a quarter of the recommended dietary intake (RDI) of protein for adults and a third of the RDI for children! Along with their nutritional value, eggs are tasty, convenient and affordable, making them an excellent part of a well-balanced, healthy diet.

Ingredients

6 eggs
1 tablespoon olive oil
16 asparagus spears, cut into three
16 cherry tomatoes
1 head of broccoli, cut into florets
1 1/2 cups of cooked quinoa
1 lemon, rind and juice
2 tablespoon, chopped fresh mint
2 tablespoon chopped parsley
2 tablespoon toasted sesame seeds
1/2 cup chopped roasted almonds
1/2 cup crumbled goats feta

Method

Fill a shallow pan with hot water . Bring to the boil, and then reduce to a simmer. Crack the eggs one at a time into a little cup, then slide the eggs into the water.
Turn off the heat and cover the pan. Set a timer for 6 minutes. Remove eggs with a slotted spoon onto a plate, lined with paper towel. Set aside
Heat oil in a large fry pan, add the cut spears, cherry tomatoes and broccoli. Cook on a medium to high heat, tossing occasionally. Cook for 5 minutes until just tender
Add the cooked quinoa, lemon rind, juice, herbs and nuts. Mix and spill onto your desired platter, top with crumbled cheese and poached eggs. Serve