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DINNER
Mags McLoughlin’s Quinoa
& Vegetable Salad
SERVES: 2
The Ingredients
1 Celery Stick
100g Sugar Snap Peas
2 Long Sweet Red Peppers
1 Small Red Onion
2 Large Eggs
1 Small Avocado
2 tsps Mixed Seeds, toasted
Salt (optional) and Freshly
Ground Black Pepper
Cut the avocado in half and remove the stone, then peel or
scoop out the flesh and cut into slices, then fan out.
APPROX.
600
99.5c each
€1.99
2 pack
KCAL
Red Onions
73.3c per kg
55c
750g
Quinoa
Choose from
Tricolour or White.
€3.30 per kg
99c
300g
22
Barn Eggs
23.2c each
€1.39
6 pack
Trim the celery stick and finely dice. Cut the sugar snap peas
and red peppers in half, remove the cores and thinly slice. Cut
the red onion in half, then peel and thinly slice. Place all the
vegetables in a bowl and set aside.
Bring a small saucepan of water to the boil. Add the eggs and
simmer for 10 minutes to hard boil. Drain the eggs and plunge
into ice water to cool down, then gently crack and peel off the
shells. Cut into halves or quarters.
1 Vegetable Stock Cube
180g Quinoa
Ready to Eat
Hass Avocados
The Method
Meanwhile, put the quinoa in a sieve and rinse well under cold
water. Tip into a saucepan, add the stock cube and cover with
water. Bring to the boil, then reduce the heat and simmer for
15 minutes until the grains have swollen but still have some
bite. Drain, then transfer to a large bowl to cool slightly.
Fold the prepared vegetables into the quinoa and put into
bowls. Arrange the hard-boiled eggs on top with the avocado
and scatter over the mixed seeds. Season lightly with salt
(optional) and some freshly ground black pepper to serve.
