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


  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Pale dry pinot noir rosé

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes


conversion tool