Egg and quinoa in a jar

Cooking Eggs Egg and quinoa in a jar

A fun way to serve a layered springtime salad for breakfast or brunch.

Lables: Low fat Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. For dressing, whisk ingredients together. Season and set aside. Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
  2. To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing and dukkah, then top each jar with half an egg.

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1/2 cup quinoa, cooked to packet instructions
2 tbs olive oil
3 tomatoes, seeds removed, chopped
1 Lebanese cucumber, peeled, seeds removed, chopped
1 avocado, chopped
1 cup flat-leaf parsley leaves, chopped
1 tbs lemon juice
100g baby spinach, shredded
2 tbs dukkah
2 eggs, soft-boiled, peeled, halved
1/4 cup olive oil
100ml orange juice
2 tsp Dijon mustard

Adv

Autors
Preparation time
15
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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