Strawberry And Quinoa Salad With Tarragon, Soft Goat’S Cheese And Poached Egg

1. 1

   Rinse the quinoa under cold water, to wash away any bitterness. Combine 300 ml (10 fl oz) water and 1/2 teaspoon salt in a saucepan, then cover and bring to the boil. Rain in the quinoa and simmer gently over very low heat for 5 minutes. Remove from the heat and leave, covered, for about 15 minutes to swell up.

2. 2

   Meanwhile, slice the strawberries or chop into wedges. Pick the mint and tarragon leaves and roughly chop. In a bowl, combine the quinoa, olive oil, 1 tablespoon of the white-wine vinegar, and the orange zest and juice.

3. 3

   Fill a saucepan with 2 litres (68 fl oz/8 cups) water and add the remaining vinegar. Bring to the boil. Break the eggs, one at a time, into a cup, taking care not to break the yolk. Carefully slide the eggs, one at a time, into the bubbling water and spoon the white over the yolk. Reduce the heat - the water should be just under boiling. Cook the eggs for 3-4 minutes then, using a skimmer or slotted spoon, remove the poached eggs from the water and drain on paper towel.

4. 4

   Toss the herbs, salad leaves and strawberries with the quinoa and transfer to a serving plate. Season with salt and pepper, crumble over the goat's cheese and top with the poached eggs.

* Per serving · 4 servings · Values may vary.