Name: Red quinoa and quail egg salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 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

We’ve used the red variety, but any quinoa will work in this recipe.

Ingredients

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

Main

1.Cook quinoa in boiling salted water until tender (15-20 minutes), then drain and spread on a tray to dry.

2.Meanwhile, cook eggs in boiling water until medium-boiled (3 minutes). Drain, then refresh, peel and set aside.

3.Blanch asparagus (2-4 minutes), then refresh and set aside.

4.For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.

5.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 .
Drink Suggestion: Pale dry pinot noir rosé Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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