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


  • Small pan
  • frying pan


  • 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.


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