Cold Quinoa Salad
  • Cow’s milk-free and lactose-free

    Take care when a product is marked lactose-free; it may still contain cow’s milk proteins because it is possible to buy lactose-free milk.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Cold Quinoa salad with avocado and egg

Serves 1; 15 minutes
50 g Paul's Quinoa 3 Minutes
1 red onion
2 tbsp olive oil
1 large egg
¼ tsp turmeric
  salt and pepper
1 avocado
1 handful of rocket
1 sprig of cress

Equipment

  • Small pan
  • frying pan

Instructions

  • Boil the precooked Quinoa according to the instructions on the back of the packaging.
  • While it is cooking, peel and chop the red onion. Fry the red onion in a frying pan over a medium heat.
  • Add the drained Quinoa and stir-fry for 1 minute. Break the egg above the frying pan and stir-fry into the rest until the egg has set. Season to taste with the turmeric, salt and pepper.
  • In the meantime, prepare the avocado. Cut the flesh into squares and scoop them out.
  • Spoon the Quinoa onto a deep plate and garnish with the diced avocado, the rocket and a sprig of cress. Sprinkle with extra virgin olive oil and freshly ground pepper.

Tip:

This dish can also be made using 50 grams of Paul's Quinoa Seeds. Boil the seeds according to the instructions on the back of the packaging.   

Nutritional value per person

  • 571 Kcal
  • 38 g Carbohydrates
  • 16 g Protein
  • 37 g Fat
  • 11 g Dietary fibre