Australian Avocado & Quinoa Salad with Soft Boiled Eggs Recipe | Abel & Cole
Australian Avocado & Quinoa Salad with Soft Boiled Eggs
Clock Image
Prep: 20 mins
Cook: 20 mins
A salad that will whisk you off to a sun-drenched beach far, far away. It's packed with fresh herbs, pickled shallots and earthy green kale. We've topped it off with Australia's favourite brunch duo: avocado and soft boiled eggs.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
440 kcal
(per portion)
Ingredients you'll need
  • 75g quinoa
  • 2 shallots
  • 1 lime
  • 200g kale
  • 2 eggs
  • A handful of mint, leaves only
  • A handful of coriander
  • 1 avocado
From your kitchen
  • 150ml boiling water
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Rinse the quinoa and tip it into a pan. Pour in 150ml boiling water. Cover and bring to the boil, then simmer for 10–12 mins till the quinoa has absorbed the water and is tender. Take off the heat.

  • 2.

    Meanwhile, peel the shallots and very thinly slice them. Slide them into a bowl. Grate over the lime zest and squeeze over the lime juice. Sprinkle in a little salt and pepper. Stir and scrunch everything together with your hands till well coated, then set aside while you complete the rest of the dish.

  • 3.

    Fill a separate pan with boiling water and return to the boil. Strip the kale leaves and tear into pieces. Drop the kale into the boiling water for 2 mins. Scoop the kale out of the water with a slotted spoon and rinse with cold water. Squeeze out any excess water and set aside.

  • 4.

    Return the pan of water back to the boil and add the eggs. Simmer for 7 mins (8 for firmer yolks) then plunge them into a bowl of cold water.

  • 5.

    Finely chop the mint leaves and the coriander, leaves and stalks. Halve the avocado and scoop out the stone. Peel away the skin and slice the avocado into thick pieces.

  • 6.

    Tip the quinoa into a large bowl. Pour the pickled shallots and their dressing over the top, along with 1 tbsp olive oil. Fold in the chopped herbs and kale. Drain the eggs and peel off the shells. Slice in half.

  • 7.

    Arrange the quinoa salad on 2 warm plates. Top with the avocado slices and eggs. Finish with a sprinkle of salt and pepper to serve.