Vegetable, Feta, Quinoa Salad with Egg Recipe

vegetable feta quinoa salad egg recipe image

This is a great lunch recipe, unless you are adventurous then it’s also a nice breakfast. Want slightly less faff? Use pre cooked quinoa instead. Tastes best hot.

Vegetable, Feta, Quinoa Salad with Egg Recipe

SERVES 2

Ingredients

  • 1 bulb fennel
  • 1 tsp cumin
  • 1 tsp caraway seeds
  • 10 plum tomatoes
  • 100g quinoa
  • 1 pepper (Romano)
  • 2tbsp red wine vinegar
  • 75g mange tout
  • 2 medium free range eggs
  • 50g feta cheese
  • 1 tbsp chilli oil
  • 1 tbsp olive oil
  • 2 tbsp flaked almonds

Directions

  • Preheat oven to 200’C. Chop off any stems from the fennel and thinly slice. Place the fennel in a roasting dish with 1 tbsp olive oil and add the cumin and caraway seeds and season with salt and pepper. Mix well and roast in the oven for around 20 minutes until browning and tender, add the plum tomatoes for the last 7 minutes. Remove from the oven and set aside.
  • Bring a pan of 350ml of salted water to the boil and add the quinoa. Reduce the heat to low and simmer for 15 minutes with the lid on or until quinoa is tender. Drain any excess water and separate any clumps with a fork. Place the quinoa into a large mixing bowl.
  • Core the pepper and cut into rings. Place chopped peppers into a bowl and add in the vinegar, 1 tbsp olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally.
  • Half the mange tout crosswise and add to a medium frying pan on medium-high heat with 2 tsp olive oil. Cook for 5 minutes stirring constantly or until tender and then transfer to the quinoa bowl.
  • In the same pan add 1 tbsp olive oil on medium high and then crack the eggs in to the pan. Cook until cooked to your liking.
  • Add the roasted fennel, tomatoes, marinated peppers and feta to the quinoa bowl. Drizzle the chilli oil over and season with salt and pepper and mix well.
  • Serve into 2 bowls and add an egg on top and sprinkle with the flaked almonds.

Vegetable, Feta, Quinoa Salad with Egg Chart
PER SERVING
  • Kcal: 528
  • Protein: 23g
  • Fats: 30g
  • Carbs: 36g
  • Fibre: 9.5g