Quinoa, avocado and egg salad recipe

The nutty quinoa works a treat with soft egg and avocado in this recipe by Imogen Krupski, founder of Capital Cooking.

Serves 2


120g quinoa

50g soya beans

5 breakfast radishes, washed and sliced

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40g mixed sprouts

6 x cherry tomatoes, halved

a handful of fresh chopped chives/dill/parsley/mint

1 lemon

1 avocado

70g smoked salmon

2 x free-range eggs

salt and freshly ground pepper

a large handful of rocket



Cook the quinoa in boiling salted water according to the instructions on the packet.

Once cooked, drain and cool. Mix with the soya beans, radishes, sprouts, tomatoes, herbs and lemon zest. Season.

Cook the eggs in boiling water for 7 minutes. Leave to cool under running cold water and peel.

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Squeeze the juice from the lemon. Peel and remove the stone from the avocado and slice the flesh into slices. Mix the avocado slices with the lemon juice to prevent any discolouration.

Put half the quinoa salad into a clean plastic container, along with half the smoked salmon, avocado and rocket. Slice an egg into half and add to the salad. Season.

Cover the salad with a tight fitting lid and put into the fridge so that it's ready to take to work and enjoy at your desk!

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