top of page
Chicken Inasal with Quinoa Salad.jpeg

Quinoa with Egg and Avocado

Frame (7).png

Total time: 10 minutes

Frame (7).png

Serves 4

Vector (8).png

6.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

3 cups - Quinoa, cooked


1 - Large tomato, red, ripe, raw


4 tsp - Olive oil, extra virgin


2 tsp - Balsamic vinegar


1 dash - Table salt


½ cup - Sweet corn, yellow, canned, drained solids, rinsed with tap water


2 tb - Coriander (cilantro) leaves, raw, finely chopped


4 pc - Chicken eggs, whole, hard-boiled, quartered


1 pc - Small avocado, raw, diced

UTENSILS

Bowl, Chopping board, Knife

INSTRUCTIONS

1. Mix the olive oil, balsamic vinegar and salt in a bowl. Set aside.


2. Combine the cooked quinoa, tomato, corn and coriander in a bowl. Mix well.


3. Drizzle with the dressing and mix again.


4. Transfer into serving bowls. Arrange the hard-boiled egg and avocado on top and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 285g

Frame (8).png

Energy (kcal)

317.9

Group 1629.png

Carbs (g)

29.8

Frame (9).png

Proteins (g)

12.8

Group 1630.png

Fats (g)

15.0

Vector (8).png

Fibre (g)

6.9

bottom of page