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

Name: Strawberry And Quinoa Salad With Tarragon, Soft Goat’S Cheese And Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams (51/2 oz) quinoa; 500 grams (1 lb 2 oz) strawberries; 3 to 4 mint sprigs; 3 to 4 tarragon sprigs; 2 tablespoons olive oil; 60 milliliters (2 fl oz/ 1/4 cup) white-wine vinegar; Pinch of finely grated orange zest; 1 orange, juice of; 4 small eggs; 1 handful rocket (arugula), red sorrel, or mizuna; 1 pinch salt and freshly ground black pepper, to taste; 100 grams (31/2 oz) soft goat's cheese

Servings: persons

150 grams (51/2 oz) quinoa
500 grams (1 lb 2 oz) strawberries
3 to 4 mint sprigs
3 to 4 tarragon sprigs
2 tablespoons olive oil
60 milliliters (2 fl oz/ 1/4 cup) white-wine vinegar
Pinch of finely grated orange zest
1 orange, juice of
4 small eggs
1 handful rocket (arugula), red sorrel, or mizuna
1 pinch salt and freshly ground black pepper, to taste
100 grams (31/2 oz) soft goat's cheese

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
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
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
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.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 grams (51/2 oz) quinoa, 500 grams (1 lb 2 oz) strawberries, 3 to 4 mint sprigs, 3 to 4 tarragon sprigs, and more.

Yes, Strawberry And Quinoa Salad With Tarragon, Soft Goat’S Cheese 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.

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

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