How to make
A wonderful egg salad that we would make very often. Memorable – a mix of delicious flavors.
First, boil the golden quinoa (1 cup) in 1 and 1/4 cup water with 1/2 level top tsp. Himalayan salt (by taste), 2-3 ground black pepper, 1/4 tsp. cumin, 1/4 tsp. turmeric.
1 pinch of Demerara brown sugar and 1 tsp. unrefined sunflower oil. For about 15-20 minutes - until it absorbs the water.
Set it aside to cool.
Then prepare the vegetables in a pan. Cut 3 carrots into thin circles, 1 large head of onion into crescents and pour them into a ceramic pan with a non-stick coating, in which we have preheated about 2 tbsp. sunflower oil.
Season with 1/4 tsp. paprika, 1-2 pinches of ground black pepper and 2-3 pinches of fine Himalayan salt (by taste). Stir and immediately cover with a lid to soften. Once they are ready, we set them aside to cool.
In a large salad bowl, convenient for mixing, pour the remaining ingredients for the rich colorful salad: 3 large handfuls of fresh leaves baby spinach or newly sprouted classic spinach, torn 5-6 leaves of red curly lettuce variety Lollo Rosso, chopped olives - 1 handful Kalamata, chopped 1/2 bunch spring onions and 3 pcs. hard boiled eggs.
Add the deep yellow cooked quinoa, carrots and onions.
Season the quinoa salad with 2 tbsp. unrefined sunflower oil, about 1 level top tsp. Himalayan salt and mix all the ingredients well.
Serve the wonderful colorful egg salad with quinoa and baby spinach to the family table for a delicious and healthy fresh lunch.
Wonderfully delicious!
