Spinach & Quinoa Salad

I really enjoy to add some quinoa to my salads and since I have planted some spinach in my garden this year, I have decided to prepare a tasty salad with them and my dad’s hens eggs. Nothing else is better than fresh products from the garden! I am also lucky to have a big basil plant from which I took some leaves for this recipe.

Ingredients for 1 salad:

• 60 g quinoa
• 1 mozzarella
• 6 cocktail tomatoes
• 1/2 shallot
• 1 egg
• a handfull of spinach
• 4 basil leaves
• 1 tablespoon seeds (flax, sunflower, marrow, sesame and chia)
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon Maggi liquid seasoning
• 1/2 teaspoon black pepper

Recipe:

Cook your quinoa as explained on the bag (for mine, 10 minutes in boiling water) and then, rinse it to cool it down. Wash and place your spinach leaves on your plate and pour the quinoa on top. Cut your mozzarella in small cubes and tomatoes in two parts and add them to the salad with the seeds. Chop the basil leaves and also pour them to the salad. Chop the shallot and pour it in a small bowl with olive oil, vinegar, Maggi and black pepper, then mix with a fork. In a saucepan, boil water and lower temperature until water slowly tremble. Using a tablespoon, create a whirlwind in the water, then, break an egg in the middle of it (beware, the whirlwind must not be strong, it has to be slow so the egg do not ramain at the same place in saucepan but do not separate the yolk from the white). Cook like this for 1 minute and carefully remove the egg from the water using a very thin slotted spoon. Immediately place on the salad in your plate, always carefully if you do not want to break the yolk. Pour the sauce with the shallot on top and serve.