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Green lentil and quinoa salad with poached eggs and basil pesto
Green lentil and quinoa salad with poached eggs and basil pesto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious quinoa salad with poached eggs and basil pesto. A flavor explosion!
Ingredients:
  • 100g quinoa
  • 100g lentils
  • 2 tsp cumin seeds, toasted
  • 200g punnet Perino grape tomatoes, coarsely chopped
  • 250.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 60ml lemon juice
  • 60ml olive oil
  • 1 garlic clove, crushed
  • 250.00 ml basil leaves
  • 1/4 ripe tomato, finely chopped
  • 20g parmesan
  • 20.20 gm vinegar
  • 4 Free Range Eggs
  • Lemon zest, to serve
Instructions:
  • In a medium saucepan, combine quinoa and 1 cup (250ml) water. Bring to a boil over high heat, then reduce heat to low. Cover and cook for 15 minutes until tender and liquid is absorbed. Let it stand covered for another 15 minutes before serving.
  • Cook the lentils in a large saucepan of boiling water for 20 minutes or until tender. Then, refresh the lentils under cold running water and drain.
  • In a large bowl, mix together quinoa, lentils, cumin seeds, grape tomatoes, parsley, and mint. Drizzle with lemon juice and 1 tablespoon of oil. Toss well to combine, then season with salt and pepper.
  • In a food processor, finely chop the garlic and basil. Then, add the diced tomato, Parmesan, and remaining oil. Process until smooth, and season with salt and pepper.
  • Fill a small saucepan two-thirds full with water and add vinegar. Bring to a boil over high heat, then reduce heat to low. Crack an egg into a saucer. Create a whirlpool in the saucepan and gently slide the egg into the center. Cook undisturbed for 3 minutes or until desired doneness. Use a slotted spoon to transfer the egg to a plate. Repeat with the remaining eggs.
  • Serve the lentil salad in individual bowls, each topped with a poached egg and a dollop of pesto, then finish off with a sprinkle of lemon zest before enjoying.

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