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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
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At A Glance

  • Serves 4 people

Featured in

Jul 2016

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