Who thought a salad could taste so good Try this healthy quinoa dish served with poached eggs and basil pesto.
- Place the quinoa in a medium saucepan with 1 cup (250ml) water. Place over high heat and bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until tender and liquid is absorbed. Set aside, covered, for 15 mins to stand.
- Meanwhile, cook the lentils in a large saucepan of boiling water for 20 mins or until tender. Refresh lentils under cold running water. Drain.
- Combine quinoa, lentils, cumin seeds, grape tomato, parsley and mint in a large bowl. Drizzle with lemon juice and 1 tbs of the oil. Toss to combine. Season with salt and pepper.
- Process the garlic and basil in a food processor until finely chopped. Add the chopped tomato, parmesan and remaining oil and process until smooth. Season with salt and pepper.
- Fill a small saucepan two-thirds full with water. Add vinegar and place over high heat. Bring to the boil. Reduce heat to low. Break an egg onto a saucer. Stir water in saucepan to create a whirlpool. Slip the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins or until cooked to your liking. Use a slotted spoon to transfer the egg to a plate. Repeat with remaining eggs.
- Divide lentil salad among serving bowls. Top with poached eggs and pesto. Sprinkle with lemon zest to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set