Strawberry and quinoa salad with tarragon, soft goat’s cheese and poached egg
Indulge in a divine blend of sweet strawberries, hearty quinoa, aromatic tarragon, creamy goat's cheese, and a perfectly poached egg in this luscious salad.
Ingredients:
- 150 grams (5½ 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 (3½ oz) soft goat’s cheese
Instructions:
- Rinse the quinoa with cold water to get rid of any bitterness. In a saucepan, mix 300 ml (10 fl oz) water and ½ teaspoon salt, cover it, and bring it to a boil. Add the quinoa and let it cook over low heat for 5 minutes. Take the saucepan off the heat and let it sit, covered, for around 15 minutes to expand.
- While waiting, cut the strawberries into slices or wedges. Prepare the mint and tarragon leaves by roughly chopping them. In a bowl, mix together the quinoa, olive oil, 1 tablespoon of white-wine vinegar, and the zest and juice of an orange.
- Boil 2 litres (68 fl oz/8 cups) of water in a saucepan and add the remaining vinegar. Crack the eggs one by one into a cup, being careful not to break the yolk. Gently slide each egg into the boiling water and carefully spoon the whites over the yolks. Lower the heat so the water is just under boiling. Poach the eggs for 3–4 minutes, then remove them from the water using a skimmer or slotted spoon and let them drain on paper towel.
- Mix the herbs, salad leaves, and strawberries with the quinoa and transfer the mixture to a serving plate. Season with salt and pepper, crumble the goat cheese on top, and place the poached eggs over the salad.
Summary:
- Calories: 1529 kcal
- Fat: 74 g
- Protein: 65 g
- Carbs: 156 g
- Potassium: 2336 mg
- Magnesium: 437 mg