Author Notes
Because I’m used to, and love, cooking for someone else, whenever I have to cook for myself I feel a little bit lost and think it’s not worth the effort. Therefore, I usually just eat a soup, sometimes I make a sandwich, but very rarely I cook from scratch. However, this time I wanted something different and this quinoa salad with the spring snow peas was a delicious alternative to the usual bowl of soup. Moreover, although I’ve ended with two small pots and a frying pan to wash, it is so simple to put together that I didn’t even thought I was cooking just for myself. This isn’t even an actual recipe. It’s more of an idea about putting together some good ingredients and having a nutritious, comforting lunch, or dinner, on the table in only 20 minutes. —Paula | my common table
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Ingredients
- For the salad
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1/2 cup
red quinoa
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1/2 tablespoon
olive oil
-
1
handful of snow peas
-
1
egg
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1
handful baby spinach leaves
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50 grams
feta cheese
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Sea salt, to taste
- For the sauce
-
1 tablespoon
extra virgin olive oil
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1/4 teaspoon
white wine vinegar
-
1/4 teaspoon
lemon zest
-
1
small garlic clove, minced
-
1
pinch of cayenne pepper, to taste
Directions
-
In a small pot, add the quinoa, a cup of water and a pinch of salt and bring to the boil. Reduce the heat to the minimum and cook, covered, for 15 minutes, or until the quinoa absorbs all water.
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Heat the olive oil in a small frying pan and sauté the snow peas for 2 to 3 minutes on high heat. They should be slightly toasted but still have some texture.
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Put another small saucepan on the stove, add water and a pinch of salt and bring to the boil. Break the egg into a bowl or cup and carefully pour it into the boiling water. Cook for 2 minutes.
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Mix all the ingredients for the sauce.
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On the serving plate, place cooked quinoa, sautéed peas, raw spinach and poached egg. Crumble the feta cheese on top and drizzle with the sauce. Serve right away.
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