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Spicy Egg Salad with Quinoa Crunch

30 Minutes
4 Servings
23 Ingredients

Description

Delight in the tantalising fusion of flavours in our Spicy Egg Salad with Quinoa Crunch, a vibrant and wholesome dish that brings together a symphony of textures and tastes.

Start with a base of fluffy Simple Truth Quinoa, elevated with a drizzle of extra virgin olive oil and a pinch of Himalayan salt. The star of this creation, the perfectly boiled Simple Truth Eggs, takes centre stage, adding rich creaminess and a hint of spice. Accompanied by ripe avocado wedges and zesty lemon, this dish offers a burst of freshness with every bite.

Our homemade Za'atar seasoning, a blend of toasted sesame seeds, aromatic spices, and sumac, adds a unique Middle Eastern flair. The pickle dressing, a medley of sweet baby broccoli, olive oil, lemon zest and juice, red wine vinegar, red onion, garlic, parsley, oregano, and cannellini beans, infuses the salad with layers of flavour. To top it all off, a luscious hummus dressing, composed of The Deli Hummus, Crystal Valley Plain Yoghurt, and baby spinach, adds a creamy finish.

This Spicy Egg Salad is a celebration of diverse tastes and wholesome ingredients, inviting you to savour every bite. Get all the ingredients delivered to you in 60 minutes with Checkers Sixty60.

Directions

1. Preheat the oven to 180°C.

2. In a bowl, mix the cooked quinoa, olive oil, and salt together. Spread this mixture evenly over a roasting tray.

3. Bake for 20 – 25 minutes, stirring every 10 minutes, until the quinoa is golden brown and crispy. Set it aside to cool.

4. For Za'atar: Toast sesame seeds and spices together in a non-stick pan until they become fragrant. Immediately grind them in a pestle and mortar to release their flavour. Set the za'atar mixture aside.

5. For Pickle Dressing: Whisk together the pickle dressing ingredients. Stir this dressing through the well-washed and drained cannellini beans. Season to taste and set it aside.

6. Heat a griddle pan until it's smoking hot. Char the tender stem broccoli until it's just cooked. While the broccoli is still warm, stir it through the cannellini bean pickle to allow it to absorb the flavours. Set this mixture aside.

7. Boil the eggs to your liking, then set them aside to cool. Peel them just before serving.

8. Spoon yoghurt and hummus onto a plate. Arrange the griddled broccoli and cannellini beans on the plate along with a handful of baby spinach.

9. Top the salad with a peeled, halved egg. Scatter the za'atar mixture over the salad and arrange avocado wedges on the plate.

10. Serve with a couple of lemon wedges on the side.

Ingredients

  • 1 cup (250ml) Simple Truth Quinoa; cooked
  • 2 tbsp. (30ml) extra virgin olive oil
  • ¼ tsp. (1.25ml) Himalayan salt
  • 4 large Simple Truth eggs; at room temperature
  • 2 avocados; sliced into wedges
  • 1 ripe-and-ready lemon; cut into wedges
  • Salt and freshly ground pepper

 

For the Za'atar:

  • 1 tbsp. (30ml) Simple Truth Greek Rub
  • 1 tbsp. (15ml) sesame seeds; toasted and ground into a powder (extra toasted seeds for serving)
  • 1 tbsp. (30ml) ground sumac
  • 1 tbsp. (15ml) coriander seeds
  • 1 tbsp. (15ml) cumin seeds
  • ½ tsp. (3ml) coarse salt

 

For the Pickle Dressing:

  • 1 packet of Freshmark Sweet Baby Broccoli
  • ¼ cup (60ml) extra virgin olive oil
  • Zest and juice of 1 lemon; finely grated
  • 2 tbsp. (30ml) red wine vinegar
  • ½ red onion; finely chopped
  • 1 clove garlic; crushed
  • Salt and freshly ground pepper
  • 3 tbsp. (45ml) parsley; chopped
  • 2 tbsp. (30ml) oregano leaves
  • 1 can Pot O’ Gold Cannellini Beans; drained and rinsed under running water

 

For the Hummus Dressing:

  • 1 tub of The Deli Hummus
  • 1 cup (250ml) Crystal Valley Plain Yoghurt
  • Handful of baby spinach