Red Quinoa Salad With Snow Peas, Spinach, Feta And Poached Egg – a delicious recipe with salad, red quinoa, olive oil, handful of snow peas, egg, handful baby spinach leaves. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small pot, add the quinoa, a cup of water and a pinch of salt and bring to the boil. Reduce the heat to the minimum and cook, covered, for 15 minutes, or until the quinoa absorbs all water.
2
Heat the olive oil in a small frying pan and saute the snow peas for 2 to 3 minutes on high heat. They should be slightly toasted but still have some texture.
3
Put another small saucepan on the stove, add water and a pinch of salt and bring to the boil. Break the egg into a bowl or cup and carefully pour it into the boiling water. Cook for 2 minutes.
4
Mix all the ingredients for the sauce.
5
On the serving plate, place cooked quinoa, sauteed peas, raw spinach and poached egg. Crumble the feta cheese on top and drizzle with the sauce. Serve right away.
192
kcal
Calories
12
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: For the salad, 1/2 cup red quinoa, 1/2 tablespoon olive oil, 1 handful of snow peas, and more.
Yes, Red Quinoa Salad With Snow Peas, Spinach, Feta And Poached Egg falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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