Now, about the ingredients, the idea for this quinoa salad was born from what was in the fridge and in the pantry and you can easily adapt it to whatever you have at home. The quinoa doesn’t have to be red, you can use white or even black quinoa. I bought the red quinoa a while ago to try it and it seemed to me that this was as good a time as any. I think it has a nutty flavor, more intense and interesting than the white quinoa, I don’t know if you also agree. The snow peas, so good, finally came in this week farmers’ box and I always have spinach in the fridge, because I really like to use them raw in salads. Also, in the fridge there are always eggs and some sort of cheese. This time it happened to be feta cheese and I think it paired beautifully with all the others ingredients, but you can use another type of cheese or even curd cheese. The same with the egg, I wanted a poached egg but if you prefer fried, why not? This is one of those recipes that you can change to your will.
Red quinoa salad with snow peas, spinach, feta and poached egg
- 1/2 cup red quinoa
- 1/2 tablespoon olive oil
- 1 handful snow peas
- 1 egg
- 1 handful baby spinach leaves
- 50g feta cheese
- Sea salt, to taste
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon white wine vinegar
- 1/4 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 pinch of cayenne pepper, to taste
For the sauce:
- In a small pot, add the quinoa, a cup of water and a pinch of salt and bring to the boil. Reduce the heat to the minimum and cook, covered, for 15 minutes, or until the quinoa absorbs all water.
- Heat the olive oil in a small frying pan and sauté the snow peas for 2 to 3 minutes on high heat. They should be slightly toasted but still have some texture.
- Put another small saucepan on the stove, add water and a pinch of salt and bring to the boil. Break the egg into a bowl or cup and carefully pour it into the boiling water. Cook for 2 minutes.
- Mix all the ingredients for the sauce.
- On the serving plate, place cooked quinoa, sautéed peas, raw spinach and poached egg. Crumble the feta cheese on top and drizzle with the sauce. Serve right away.
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