A blissfully simple and healthy black quinoa salad with Chinese cabbage, arugula leaves, quail eggs, and a delicious vinaigrette prepared with anchovy fillets. Quinoa gives this delicious salad lots of textures to chew on and of course it's packed with protein. it is a perfect recipe for any clean-eating.
Black Quinoa, Anchovy and Quail Egg Saladadapted from Gourmet Traveller
|Salad||Anchovy and Lemon Vinaigrette|
- Cook black quinoa in boiling salted water for 15-20 minutes or until tender, then drain and spread on a tray to dry.
- Meanwhile, cook quail eggs in boiling water for 2.5 to 4 minutes depending on your preference. Drain, then refresh, peel and set aside.
- For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
- Combine sliced Chinese cabbages, and arugula leaves in a bowl, add black quinoa and dressing, toss to combine, and spread on a platter. Halve eggs, anchovy fillets and arrange on top, scatter with sumac and serve.