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Complete tomato-quinoa-egg salad

Vegetarian May June July August September Gluten free Picnic
Course: Main course
Preparation: 15 minutes
Cooking: 15 minutes
Cost per serving: 1,59 €
Energy: 544 kcal / serving
This recipe has been translated automatically from french

Instructions

  • 1.   Rinse the quinoa several times.
  • 2.   Pour into a saucepan and add 2 times its volume of water.
  • 3.   Bring to a boil, reduce heat and cook for 10 minutes.
  • 4.   Meanwhile, cook the egg in a saucepan of boiling water for 10 minutes.
  • 5.   At the end of cooking, strain the quinoa under water to cool and drain the quinoa.
  • 6.   Wash and cut the tomatoes into pieces.
  • 7.   Finely mince the onions.
  • 8.   Chop the basil.
  • 9.   Peel the boiled eggs.
  • 10.   Cut the feta into pieces.
  • 11.   In a bowl, mix everything.
  • 12.   Serve.

Notes

  • Source Cook & Be

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Ingredients for servings

  • 2 tomatoes
  • 60 g of quinoa
  • 1 egg
  • 30 g of feta cheese
  • 2 tablespoon of vinaigrette
  • 1 teaspoon of basil

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    544 kcal
    27 %
  • Matières grasses
    31,91 g
    46 %
  • dont saturés
    n/a
    n/a
  • Glucides
    42,18 g
    16 %
  • dont sucres
    6,09 g
    7 %
  • Protéines
    22,14 g
    44 %
  • Fibres
    7,06 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.