Quinoa Salad with Cucumber, Feta and Fried Egg

 

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I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.

 

 

The seeds have taken a permanent place in my pantry and now I  know why they have been considered “sacred” by the Incas.

Over the past few months, a few pounds crept up on me unaware. Not much, but having maintained the same weight for the past twenty years, I like to take care of it right away.

 

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I am quinoa obsessed right now. It is fulfilling and satisfying and I have the liberty to add any ingredients to it.

 

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It is going to be a short post today. We are on vacation – riding the waves, and relaxing while we allow the sound of the waves lull us to sleep and wake us up.

 

 

 

I wished this lasted forever. The glistening soft white sand, and the eternal blue of the ocean and the sky merges into one another in the far fading horizon…

 

 

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Just like any salad, any ingredient you want may be added to quinoa.

 

egg/brown egg

 

 

Some days I make it like a Chaat/Indian flavored salad, some days like a breakfast cereal or porridge, some days a pilaf. Today I have cucumber, feta, spicy sprouts of radish and alfalfa and a fried egg which makes it my sunshine lunch.

 

 

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Quinoa Salad with Cucumber, Feta and Fried Egg

 

 

Ingredients: (serves 2)

(I have not mentioned the amount of the vegetables. Use as much as much or as little as you wish)

  1. 1/2 cup uncooked quinoa (red or white) + 1.5 cups water
  2. cucumber, chopped into little cubes
  3. grape tomatoes, halved (or any kind you want)
  4. feta cheese, as much as you want
  5. sprouts (I have used a blend of radish and alfalfa sprouts)
  6. egg + oil/butter to fry
  7. lemon juice
  8. salt
  9. crushed pepper/or freshly ground black pepper

Note that this is a totally free style salad. Feel free to use whatever you want in it and pick your kind of dressing/seasonings too!

 

Method:

Lightly toast the quinoa in skillet till they are very faint brown. Cool them. (optional step)

Rinse the quinoa in a fine-meshed strainer.

Heat the quinoa and water until it comes to a roaring boil. Reduce heat, partially cover and simmer until water is absorbed and quinoa fluffs up. Quinoa is done when you can see the white curly in each grain. They will be tender to bite but with a slight pop. Drain any extra water.

[Quinoa can be cooked in the Rice Cooker too; Use 2 parts of water to 1 part of quinoa & combine them in the rice cooker. Cook as per the instruction of the Rice Cooker]

Allow cooked quinoa to cool. Fluff the cooked quinoa with a fork.

Combine cucumber, tomato and sprouts. Drizzle desired amount of lemon juice. Adjust salt.

Cook oil/butter in a pan and break the egg(s) carefully on it. Allow it to cook as you wish. I like mine with runny yolk. If you do not want a runny yolk, cook for a longer time, or cover and cook at low to medium heat.

Divide quinoa salad in serving bowls/plates. Top with fried egg and sprinkle salt and crushed pepper/freshly ground pepper. Serve right away.

 

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
Difficulty Level:  Easy

 

 

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12 thoughts on “Quinoa Salad with Cucumber, Feta and Fried Egg”

  • I love eating Quinoa, but am always struggling to make a good Quinoa dish. This looks fabulous. And all the photographs are amazing (am I saying anything new?). Hope you’ve come back absolutely refreshed!

  • A beautiful and appetizing salad! This combination is just perfect.

    Fabulous clicks! I really like the one of the quinoa…

    Cheers,

    Rosa

  • I love how you have assembled this dish. Quinoa is something I just discovered and as you I have it atleast a couple of times a week.

    A presto!
    Elvira

  • Beautiful sunny day and perfectly made Quinoa Salad. What else one can need? And those eggs are working as cherry on the cake here. Excellence and perfection personified.

  • I’m not a big fan of quinoa -as a Peruvian I know that’s tantamount to heresy!- but that salad’s even got me tempted. I think I’ll surprise my wife with this tomorrow. Made with the vine-ripened tomatoes from our garden, and our own hens’ eggs it should be quite something. Thanks!

  • Hi! I just stumbled apon this Post via Pinterest and am fastinated by your picture – they are beautifully taken! I especially love the rustique and dark mooded undergrounds you use. Please let me know what you use or what helped you find or make these, when you were just starting this blog. Thank you so much! And good luck on the go!

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