Poached Egg with Asparagus, Quinoa and Nut Salad
Prep:  10 min
Cook:  20 minutes
Serves:  6
Average: 4.3 (3 votes)
Difficulty:
Cuisine:
Saved:
Fusion
232
Recipe by: Australian Eggs
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.
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Poached Egg with Asparagus, Quinoa and Nut Salad
Ingredients:
Method:
  1. 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.
  2. 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
  3. 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
  4. 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
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