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Red quinoa and quail egg salad

Australian Gourmet Traveller recipe for red quinoa and quail egg salad.

  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Red quinoa and quail egg salad
We've used the red variety, but any quinoa will work in this recipe.


  • 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


  • 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