Warm Quinoa Salad With Asparagus, Poached Egg And Grilled Halloumi
INGREDIENTS (Serves 2)
◆ 150g quinoa, rinsed
◆ 300ml vegetable stock ◆ 100g asparagus,
trimmed
◆ 150g Halloumi cheese,
sliced
◆ 2 eggs
◆ 1tbsp chia seeds
◆ 1 small red onion, very
finely sliced
◆ A few sprigs of fresh
coriander
◆ Salt and freshly ground
black pepper
1Put the quinoa into a saucepan with the vegetable stock. Bring to the boil, then simmer gently for 15-20min, until tender. Cool for 5min.
2While the quinoa is cooling, cook the asparagus in simmering water for 3-4min. At the same time, dry-fry the slices of Halloumi in a non-stick frying pan until golden on each side – about 3min in total.
Poach the eggs in gently simmering water for 3-4min. While they are poaching, stir the chia seeds and red onion through the warm quinoa. Share the quinoa and asparagus between 2 plates and arrange the Halloumi on top with the poached eggs. Season and serve, garnished with coriander sprigs.
34