Egg and quinoa in a jar

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

Recipe «Egg and quinoa in a jar» presented in category Recipes / Eggs, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.