Quinoa salad with blueberries, red pepper, corn, and a poached egg
Main Course, Salad
blueberries, corn, onsen egg, quinoa, red peppers, salad
This quinoa salad with blueberries is a meal in itself in terms of taste, texture, and nutrition - nutty quinoa, sweet corn and red peppers, and the flavour bursts of the blueberries.
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(I used red quinoa. Great nutty flavour)
large mild chilli
freshly ground black pepper.
egg per person
Clean and trim the 2 red peppers and roast at 190 degC for 45 minutes. Remove from the oven and allow to cool.
Blanch 2 cobs of corn in salted boiling water for 5 minutes. Drain and allow to cool.
Cut corn kernels from cobs.
Dice the roasted red peppers.
Finely chop the onion, garlic, and chilli.
In a large frypan or wok, sauté the onion in the olive oil until transparent, then add the garlic and chilli and sauté for several more minutes.
Add the butter to the onion, then add the corn kernels and sauté for a few more minutes.
Stir in the salt and pepper, then the quinoa and allow to heat through. Stir occasionally so that it doesn’t stick to the pan. Reduce to a low heat.
Add the chopped parsley, diced red peppers, and blueberries. Gently combine. Adjust seasoning if necessary.
Poach the eggs. You can do this ahead of time and keep in iced water, reheating in hot water for 20 seconds before serving.
Tried this recipe?