Egg, quinoa and kale salad

Ingredients

• 100g quinoa, rinsed
• 100g kale, any tough stems removed
• 2 large British Lion eggs
• 1 avocado, skin removed and destoned
• 3 tbsp pomegranate seeds
• 1 1/2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp runny honey
• 1 small garlic clove, crushed

Method

1. Place the quinoa in a medium saucepan. Cover with cold water, bring to the boil and simmer for about 12-15 minutes until tender. Add the kale to the pan for the final three minutes. Drain, then rinse under cold water to cool and place in a large bowl.

2. Meanwhile bring water to a boil in a small saucepan, add the eggs and simmer for seven minutes. Drain under cold water, peel and cut into quarters. Add to the bowl with the quinoa and kale.

3. Slice the avocado thinly and add to the bowl along with the pomegranate seeds. Combine the olive oil, lemon juice, honey and garlic with some seasoning in a small jug. Then pour over the quinoa salad and toss gently to combine.

Our thanks to www.eggrecipes.co.uk for providing this recipe.

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