Fast Recipes

Smashed beetroot, quinoa, egg and avocado salad

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.
Smashed beetroot, quinoa, egg and avocado salad

Smashed beetroot, quinoa, egg and avocado salad

William Meppem

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.




1.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.
2.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.
3.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.
4.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.

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