Black Quinoa, Anchovy and Quail Egg Salad | © 2014 |

A blissfully simple and healthy black quinoa salad with Chinese cabbage, arugula leaves, quail eggs, and a delicious vinaigrette prepared with anchovy fillets. Quinoa gives this delicious salad lots of textures to chew on and of course it's packed with protein. it is a perfect recipe for any clean-eating.

Black Quinoa, Anchovy and Quail Egg Salad

adapted from Gourmet Traveller

SaladAnchovy and Lemon Vinaigrette

  • 125 g Black quinoa, well rinsed
  • 10 Quail eggs
  • 200 g Chinese cabbages, sliced
  • 1 handful Arugula leaves
  • 3 Anchovy fillets, halved
  • Large pinch of sumac

  • 60 ml Olive oil
  • Juice of 1 small lemon, or to taste
  • 3 Anchovy fillets, finely chopped
  • 1 Garlic clove, crushed

  1. Cook black quinoa in boiling salted water for 15-20 minutes or until tender, then drain and spread on a tray to dry.
  2. Meanwhile, cook quail eggs in boiling water for 2.5 to 4 minutes depending on your preference. Drain, then refresh, peel and set aside.
  3. For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
  4. Combine sliced Chinese cabbages, and arugula leaves in a bowl, add black quinoa and dressing, toss to combine, and spread on a platter. Halve eggs, anchovy fillets and arrange on top, scatter with sumac and serve. | © 2014 |
 | © 2014 |

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