The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Red quinoa and quail egg salad


You'll need

125 gm red quinoa 12 quail eggs 1 bunch each green and white asparagus, (white ones peeled), cut into small batons 8 large green olives, coarsely chopped ½ cup each coarsely chopped mint and flat-leaf parsley 1 golden shallot, thinly sliced Large pinch of sumac   Anchovy and lemon vinaigrette 60 ml (¼ cup) olive oi Juice of 1 small lemon, or to taste 3 anchovy fillets, finely chopped 1 garlic clove, crushed

Method

  • 01
  • Cook quinoa in boiling salted water until tender (15-20 minutes), then drain and spread on a tray to dry.
  • 02
  • Meanwhile, cook eggs in boiling water until medium-boiled (3 minutes). Drain, then refresh, peel and set aside.
  • 03
  • Blanch asparagus (2-4 minutes), then refresh and set aside.
  • 04
  • For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
  • 05
  • Combine remaining ingredients (except sumac) in a bowl, add quinoa, asparagus and dressing, toss to combine, and spread on a platter. Halve eggs and arrange on top, scatter with sumac and serve.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

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

Drink Suggestion

Pale dry pinot noir rosé

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×