Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Smashed beetroot, quinoa, egg and avocado salad


The trick to cooking quinoa, a native of the Andes region, is to dry it well after it's boiled so it's light and fluffy - leave it in a sieve once it's drained for about 10 minutes, then place it in a bowl and fluff up the grains with a fork.

You'll need

200gm quinoa 4 eggs, at room temperature 2 beetroot, peeled and diced 1 cup (loosely packed) coriander, torn 1/2 Spanish onion, thinly sliced Juice of 2 - 3 limes, or to taste 60ml (1/4 cup) extra-virgin olive oil 1 avocado, thickly sliced

Method

  • 01
  • Cook quinoa in a large saucepan of boiling water (9 - 12 minutes). Drain well in a sieve, fluffing quinoa occasionally with a fork to help it cool and dry (10 - 12 minutes), then transfer to a bowl.
  • 02
  • Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7 minutes for medium-boiled). Drain, refresh under cold running water, then peel and halve.
  • 03
  • Working in batch, pound beetroot and a pinch of salt with a mortar and pestle until coarsely crushed and juices release, then add to quinoa along with coriander and onion.
  • 04
  • Whisk lime juice and olive oil in a bowl, drizzle onto salad, season to taste and toss to combine. Serve salad topped with boiled egg halves and sliced avocado.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jul 2016

You might also like...

Bodega's pork and octopus salad

recipes

Layered green salad with buttery croutons and French dressing

Smoked trout, carrot and beetroot salad

recipes

Freekeh, sour cherry and feta salad

Herb and ginger salad

recipes

Santorini salad

Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×