- 75g red quinoa
- 2 shallots
- 1 lime
- 200g kale
- 2 eggs
- A handful of mint, leaves only
- A handful of coriander
- 1 avocado
- 150ml boiling water
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Small pan with lid
- Measuring jug
- Medium pan with lid
- 1.
Fill your kettle and boil it. Tip the quinoa into a small pan. Pour in 150ml boiling water. Cover, bring to the boil and simmer for 10-12 mins, till the water has been absorbed. Take off the heat.
- 2.
Meanwhile, peel and thinly slice the shallots. Pop them into a large bowl. Zest and juice in the lime. Season. Scrunch together with your hands for 1 min, then set aside.
- 3.
Fill a pan with hot water from the kettle. Return to the boil. Shred the kale leaves. Simmer them in the water for 2 mins, then lift out with tongs and rinse under a cold tap. Wring well to squeeze out any excess water and set aside. Keep the water in the pan.
- 4.
Return the pan of water to the boil and carefully add the eggs. Simmer for 7 mins (8 mins for firmer yolks) then plunge them into a bowl of cold water.
- 5.
Finely chop the mint leaves and coriander leaves and stalks. Halve the avocado, discard the stone and skin and slice the avocado into thick pieces.
- 6.
Tip the quinoa into a bowl, draining away any excess water. Pour in the shallots and their dressing with 1 tbsp olive oil. Fold in the herbs and kale. Peel and halve the boiled eggs.
- 7.
Divide the salad between 2 plates. Top with the avocado, eggs, and some salt and pepper to serve.
- Tip
Ripe & Ready
When you unpack your box, give your avocado a gentle squeeze to check how ripe it is. If it feels a bit hard, pop the avocado into your fruit bowl. Letting it sit at room temperature for 2-3 days will help it ripen. You’ll know it's ripe when it just gives if you gently press it.
