Avocado & Red Quinoa Salad with Soft Boiled Eggs Recipe | Abel & Cole
Avocado & Red Quinoa Salad with Soft Boiled Eggs
Clock Image
Total: 30 mins
This salad is packed with fresh herbs, pickled shallots and leafy green kale and we've topped it off with our favourite brunch duo: avocado and soft boiled eggs.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
439 kcal
(per portion)
Ingredients you'll need
  • 75g red 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
You'll need
  • Small pan with lid
  • Measuring jug
  • Medium pan with lid
Step by step this way
  • 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.