Family friendly

Egg and quinoa salad in a jar

Name: Egg and quinoa salad in a jar
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 1/2 cup (100g) quinoa, cooked to packet instructions; 2 tbs olive oil; 3 tomatoes, seeds removed, chopped; 1 Lebanese cucumber, peeled, seeds removed, chopped; 1 avocado, chopped; 1 cup flat-leaf parsley leaves, chopped; 1 tbs lemon juice; 100g baby spinach, shredded; 2 tbs dukkah; 2 eggs, soft-boiled, peeled, halved; 1/4 cup (60ml) olive oil; 100ml orange juice; 2 tsp Dijon mustard

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Egg and quinoa salad in a jar — Egg and quinoa in a jar

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by Jill Dupleix

Food writer

Oct 03, 2015

This egg and quinoa salad in a jar is fun way to serve a layered springtime salad for breakfast or brunch.

1/2 cup (100g) quinoa, cooked to packet instructions
2 tbs olive oil
3 tomatoes, seeds removed, chopped
1 Lebanese cucumber, peeled, seeds removed, chopped
1 avocado, chopped
1 cup flat-leaf parsley leaves, chopped
1 tbs lemon juice
100g baby spinach, shredded
2 tbs dukkah
2 eggs, soft-boiled, peeled, halved

Dressing

1/4 cup (60ml) olive oil
100ml orange juice
2 tsp Dijon mustard

Method

1.

For dressing, whisk ingredients together. Season and set aside.
2.

Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
3.

To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing and dukkah, then top each jar with half an egg.