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
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale dry pinot noir rosé

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