FOOD
maltatoday | WEDNESDAY • 19 JUNE 2019
12
Ingredients
• 200g cooked quinoa
• ½ ripe avocado
• Small bunch of cherry tomatoes
• Baby spinach leaves
• 1 boiled egg
• Olive oil
• Salt and pepper
• Fresh herbs
Method
1. Cook the quinoa in boiling salted water according to the
instructions on the packet.
2. Once cooked, drain the water, let cool and add the spinach
olive oil, salt, pepper and the chopped fresh herbs.
3. Cook the egg in boiling water, leave to cool under running
water and peel.
4. Peel and remove the stone from the avocado and slice the
flesh into slices.
5. Put the quinoa in a plate, add the sliced avocado, and the
boiled egg.
Quinoa, avocado and egg salad
James Bartolo
Executive Chef at Radisson Blu
Resort & Spa
Serves 1
Our favourite brunch duo: fluffy quinoa and soft-boiled eggs, with a warm,
runny yolk served alongside cherry tomatoes and creamy avocado
Visit Gourmettoday.recipes for more