🥗 Colorful Quinoa Salad with Beetroot, Avocado, and Egg

Name: Colorful Quinoa Salad with Beetroot, Avocado, and Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Quinoa; Salt; 2 Beetroot bulbs (pre-cooked and vacuum-sealed); 1 red onion; 1 large Avocado (250 g); 5 g Coriander leaves (1 handful); 2 hard-boiled Eggs; 2 Organic Limes (Zest and Juice); 4 tbsp Olive oil; Pepper

421 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g Quinoa
Salt
2 Beetroot bulbs (pre-cooked and vacuum-sealed)
1 red onion
1 large Avocado (250 g)
5 g Coriander leaves (1 handful)
2 hard-boiled Eggs
2 Organic Limes (Zest and Juice)
4 tbsp Olive oil
Pepper

Instructions

1. Rinse the quinoa in a sieve under cold water.
2. Cook the quinoa in salted water for 10 to 12 minutes until it still has a slight bite.
3. Drain the quinoa and let it drip dry.
4. Take the beetroot bulbs out of the package and catch 2 tablespoons of juice in the process.
5. Cut one beetroot into small pieces.
6. Puree the other beetroot together with the caught juice in the blender until smooth.
7. Peel the onion and cut it into thin strips.
8. Halve the avocado and remove the pit.
9. Lift the avocado flesh out of the skin and cut it into slices.
10. Wash the cilantro and shake it dry.
11. Chop some cilantro leaves roughly and keep the rest whole.
12. Peel the eggs and halve them.
13. Add the beetroot pieces and the puree to the quinoa.
14. Add the onion strips, the chopped cilantro, the zest and juice of the limes, and the olive oil.
15. Mix everything well and season with salt and pepper.
16. Arrange the salad on a plate and place the avocado slices and egg halves on top.
17. Sprinkle the remaining whole cilantro leaves over it.
18. Serve coarse salt on the side if desired.

Nutrition per serving

kcal: 421
Protein: 8 g · Fett/Fat: 26 g · Carbs: 39 g