Healthy Salad Recipe
I’ve been noticing a trend recently of salads and healthy food being topped with a poached egg. There’s a cafe near my house called Servery and Spoon and they have the most amazing super salad for breakfast on their menu at the moment, topped with..you guessed it, a poached egg. I’ve seen quite a few photos of this salad on Instagram so wanted to recreate it at home, please forgive the look of my poached eggs, whilst my husband Nick and daughter Hayley are fantastic at poaching eggs, I need more practice!
I loved the sound of this salad as it combines quinoa with cauliflower rice. The Cauliflower Rice Vegie Curry recipe has been the most popular recipe on my blog so far, so I was happy to find a salad that includes it.
Chive micro herbs used in the salad are perfect for garnishing the salad, plus they look so cute.
This salad has lots of healthy ingredients: quinoa, cauliflower rice, kale, spinach, swiss chard, beetroot and pumpkin seeds, delicious! I always use the ‘Perfectly Cooked Quinoa’ method from Gwenyth Paltrow’s book “It’s All Good” to cook my quinoa. I hope you enjoy this salad.
Cauliflower Rice Quinoa Super Salad
1 cup quinoa
1/2 packet of kale, baby spinach and swiss chard mix
2 cooked beetroot, diced (peel and roast in the oven with a little sea salt & pepper or buy already cooked).
1/4 cup pumpkin seeds + extra for garnishing
1/2 avocado, mashed with a little lemon juice
2 poached eggs
micro herb chives or normal size snowpea sprouts for garnishing
Drizzle of extra virgin olive oil
1 cup quinoa, 1/14 cups water, pinch sea salt
Rinse the quinoa in a fine strainer.
Place it in a pot with the water and the salt and bring to the boil on high heat.
Lower heat and place the lid on the pot. Cook until all the liquid is absorbed approx 12 to 15 minutes.
Turn heat off and place a dry paper towel between the pot and the lid. Let quinoa sit for at least five minutes before fluffing with a fork.
Blitz raw cauliflower florets in the food processor until it looks ‘rice like’, place it in a microwave safe dish, cover with gladwrap and microwave on high for seven minutes. If you don’t have a microwave you could cover the dish with foil and place it in the oven for seven minutes or until cooked.
Bring some water and a generous splash of white wine vinegar to a simmer in a saucepan. Crack your egg into a cup. Create a swirl in the water and lower the cup to the surface of the water. Lower the egg into the water, after they’ve been cooking for a few minutes, lift it out of the water with a slotted spoon and gently press the yolk to see if cooked (2-3 minutes for a semi soft yolk, 3-4 minutes for a firmer yolk).
3 TBLSP extra virgin olive oil
1 TBLSP white wine vinegar
1 tsp dijon mustard
sea salt & pepper
If you find the salad needs more dressing make up another batch and add as you think necessary.
Assemble the Salad
In a bowl place the quinoa, cauliflower rice, sliced kale, baby spinach and swiss chard, beetroot and pumpkin seeds and mix together gently. Add salad dressing and mix together gently again. Taste the salad for seasoning, mine needed some extra white wine vinegar, taste and adjust, it may also need more salt. Top the salad with the avocado and poached eggs and garnish with the chive micro herbs and extra pumpkin seeds. Drizzle with extra virgin olive oil.