Egg, Quinoa & Kale Salad

A healthy quinoa, kale and egg salad that's high in protein and iron, this would make an ideal light supper or even brunch dish for the weekend. Plus, it's ready in under 20 minutes.
Serves
2
Total Time
20 Minutes
Ingredients
100g of quinoa, rinsed
100g of kale, any tough stems removed
2 large British Lion eggs
1 avocado, skin removed & destoned
3 tbsp of pomegranate seeds
1.5 tbsp of olive oil
2 tbsp of lemon juice
1 tsp of runny honey
1 small garlic clove, crushed
Method
Step 1
Place the quinoa in a medium saucepan. Cover with cold water, bring to the boil and simmer for about 12-15 minutes until tender. Add the kale to the pan for the final three minutes. Drain, then rinse under cold water to cool and place in a large bowl.
Step 2
Meanwhile bring the water to a boil in a small saucepan, add the eggs and simmer for seven minutes. Drain under cold water, peel and cut into quarters. Add to the bowl with the quinoa and kale.
Step 3
Slice the avocado thinly and add to the bowl along with the pomegranate seeds. Combine the olive oil, lemon juice, honey and garlic with some seasoning in a small jug. Then pour over the quinoa salad and toss gently to combine.

Recipe courtesy of British Lion Eggs.

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