Quinoa Salad with Tomato and Poached Eggs

Ingredients

• Quinoa1 cup (200 g)
• Tomato1 count (130 g)
• Egg2 count (110 g)
• Parsley3 tablespoon (12 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Place a pot with water over high heat. Crack the eggs into one cup each and set aside.

3. 3

   Step 3

   Once the water boils, cause a whirlpool with a spoon. Let each egg fall in the center carefully.

4. 4

   Step 4

   Cook for 3 minutes and remove.

5. 5

   Step 5

   Meanwhile, cut the tomato into small pieces and chop the parsley.

6. 6

   Step 6

   Mix the cooked quinoa with the tomato, parsley, olive oil, salt and pepper to taste. If you wish, you can add vinegar or lemon juice.

7. 7

   Step 7

   Serve the quinoa salad with tomato and poached eggs.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Salad with Tomato and Poached Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.