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Quinoa Salad with Cucumber, Feta and Fried Egg

 

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I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.

 

 

The seeds have taken a permanent place in my pantry and now I  know why they have been considered “sacred” by the Incas.

Over the past few months, a few pounds crept up on me unaware. Not much, but having maintained the same weight for the past twenty years, I like to take care of it right away.

 

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I am quinoa obsessed right now. It is fulfilling and satisfying and I have the liberty to add any ingredients to it.

 

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It is going to be a short post today. We are on vacation – riding the waves, and relaxing while we allow the sound of the waves lull us to sleep and wake us up.

 

 

 

I wished this lasted forever. The glistening soft white sand, and the eternal blue of the ocean and the sky merges into one another in the far fading horizon…

 

 

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Just like any salad, any ingredient you want may be added to quinoa.

 

egg/brown egg

 

 

Some days I make it like a Chaat/Indian flavored salad, some days like a breakfast cereal or porridge, some days a pilaf. Today I have cucumber, feta, spicy sprouts of radish and alfalfa and a fried egg which makes it my sunshine lunch.

 

 

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Quinoa Salad with Cucumber, Feta and Fried Egg

 

 

Ingredients: (serves 2)

(I have not mentioned the amount of the vegetables. Use as much as much or as little as you wish)

  1. 1/2 cup uncooked quinoa (red or white) + 1.5 cups water
  2. cucumber, chopped into little cubes
  3. grape tomatoes, halved (or any kind you want)
  4. feta cheese, as much as you want
  5. sprouts (I have used a blend of radish and alfalfa sprouts)
  6. egg + oil/butter to fry
  7. lemon juice
  8. salt
  9. crushed pepper/or freshly ground black pepper

Note that this is a totally free style salad. Feel free to use whatever you want in it and pick your kind of dressing/seasonings too!

 

Method:

Lightly toast the quinoa in skillet till they are very faint brown. Cool them. (optional step)

Rinse the quinoa in a fine-meshed strainer.

Heat the quinoa and water until it comes to a roaring boil. Reduce heat, partially cover and simmer until water is absorbed and quinoa fluffs up. Quinoa is done when you can see the white curly in each grain. They will be tender to bite but with a slight pop. Drain any extra water.

[Quinoa can be cooked in the Rice Cooker too; Use 2 parts of water to 1 part of quinoa & combine them in the rice cooker. Cook as per the instruction of the Rice Cooker]

Allow cooked quinoa to cool. Fluff the cooked quinoa with a fork.

Combine cucumber, tomato and sprouts. Drizzle desired amount of lemon juice. Adjust salt.

Cook oil/butter in a pan and break the egg(s) carefully on it. Allow it to cook as you wish. I like mine with runny yolk. If you do not want a runny yolk, cook for a longer time, or cover and cook at low to medium heat.

Divide quinoa salad in serving bowls/plates. Top with fried egg and sprinkle salt and crushed pepper/freshly ground pepper. Serve right away.

 

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
Difficulty Level:  Easy

 

 

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