Quinoa and Poached Egg Salad

2 servings

30 minutes

Quinoa and poached egg salad is an elegant dish that combines the lightness and sophistication of Vietnamese cuisine. Quinoa, known for its nutritional properties, takes on a delicate texture after cooking and serves as an ideal base. The poached egg adds creaminess, while juicy tomatoes bring freshness and a slight tanginess. Fragrant cilantro enhances the exotic note, and sea salt and ground pepper complete the harmony of flavors. This salad not only pleases the eye with its aesthetics but also makes for a perfect light dinner or morning snack. Vietnamese people value balance in everything – and this dish is no exception. Each ingredient plays its role here, creating a refined combination of textures and flavors that can delight true gourmets.

Energy value per serving

• Calories: 288.2
• Proteins: 15g
• Fats: 9.7g
• Carbohydrates: 31.1g

Ingredients

• Quinoa: 100 g
• Chicken egg: 2 pc
• Coriander: to taste
• Sea salt: to taste
• Ground black pepper: to taste
• Tomatoes: 1 pc

Cooking steps

1. Cook quinoa.

   Required ingredients:

   • Quinoa: 100 g

2. Prepare 2 poached eggs.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Cut the tomatoes.

   Required ingredients:

   • Tomatoes: 1 piece

4. Place quinoa and tomatoes in a plate, carefully top with a poached egg, and garnish with cilantro.

   Required ingredients:

   • Quinoa: 100 g
   • Tomatoes: 1 piece
   • Chicken egg: 2 pieces
   • Coriander:  to taste

5. Add salt and pepper to taste

   Required ingredients:

   • Sea salt:  to taste
   • Ground black pepper:  to taste