Description
A delicious salad with tricolor quinoa, fresh vegetables, and a fried egg — a flavorful combination that brings energy and balance to every bite. An ideal choice for any time of day.
Ingredients (serves 2)
- 100 g tricolor quinoa
- 150 g cherry tomatoes, halved
- ½ cucumber, sliced
- ½ yellow bell pepper, diced
- 2 eggs
- Fresh mint leaves for garnish
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- Salt & freshly ground pepper
- Olive oil for frying the eggs
For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or agave syrup
- Salt & freshly ground pepper
- Optional: ½ garlic clove, minced or grated
Instructions:
- Cook the quinoa: Rinse the quinoa and place it in a saucepan with double the amount of water and a pinch of salt. Simmer for 12–15 minutes until tender and the water is absorbed. Set aside to cool.
- Prepare the vegetables: Cut the cherry tomatoes in half, and dice the cucumber and yellow pepper. Add them to the quinoa.
- Make the dressing: Whisk all dressing ingredients in a small bowl until well combined.
- Assemble the salad: Pour the dressing over the quinoa and vegetables and toss gently.
- Fry the eggs: Heat a little olive oil in a pan and fry the eggs to your liking. Season with salt and pepper.
- Serve: Divide the salad into plates, top with the fried eggs, and garnish with mint leaves, white and black sesame seeds.
Enjoy!