Salad Trio of Quinoa

 Salad trio of Quinoas with Egg

Preparation: 20 minutes

Cooking time: 25 min Rest 10 minutes

Ingredients:

• 1 broccoli
• 200g frozen edamame
• 100 g mesclun
• 4 eggs 250 g yogurt rice vinegar
• 1 generous tablespoon grain mustard 
• Salt and pepper
• Greek style 200 g quinoa trio
• roasted hazelnut oil

Instructions:

1. Fry the egg for 3 minutes in medium heat, then set aside, repeat this process to the remaining eggs.
2. Cut the broccoli into florets and immerse them for 10 minutes in a large bowl of salted boiling water. take them out with a slotted spoon, when al dente, place them in a salad bowl.
3. Immerse the trio of quinoas in the same boiling salted water for 12 minutes, then drain. Refresh it in cold water and place the quinoa in the bowl. 
4. Defrost the edamame in the microwave, following the recommendations on the packaging. Add them to the salad bowl.
5. Rinse and spin the mesclun. Add it to the salad bowl. Drain and cut the artichoke bottoms into pieces and add them too. Cut the eggs in half.
6. Whisk the yoghurt with the hazelnut oil and the mustard, salt, pepper and incorporate the vinegar. Pour into the salad bowl and mix.
7. Divide the salad among 4 large bowls and garnish with hard-boiled half-eggs.
8. No to low-fat products: no need to go looking a light yogurt to save some calories in your salad. Already because the caloric difference is really very low (70 calories per 100 g against 40 calories per 100 g). Whole milk yogurts are also more interesting because they contain vitamin D. They are also tastier. and bring more pleasure. Finally, they cost less!