Caesar Salad with Eggs, Quinoa & Avocado [1]

<strong>For the dressing:</strong>

1 clove Garlic, minced

1/2 Lemon, juiced

50 g Parmesan Cheese, grated

200 ml Yoghurt

1 tbsp. Dijon Mustard

Salt & Pepper, to taste

For the salad:

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300 g Quinoa

1/2 cube of Vegetable Stock

Water to cover the quinoa

2 tbsps. Olive Oil

1 bunch Romaine lettuce, torn into pieces

4 small Eggs, boiled

6 slices Rustic Bread, diced

1 Onion, sliced

4 Avocados, sliced

1 Cucumber, sliced or chopped

1 bunch Spinach, rinsed and chopped

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1. For the dressing
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mince the garlic, juice the lemon and grate the parmesan. Mix all the ingredients for the dressing in a bowl.
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2. Boil the quinoa with 1/2 a cube of vegetable stock until soft, approximately 10 minutes. Drain and mix the quinoa with 1 tbsp. of olive oil.
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3. Meanwhile, rinse and tear the romaine salad in smaller pieces.
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4. Boil the eggs.
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5. Dice the bread in croutons.
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6. Heat a pan and add the 1 tbsp. of olive oil and the croutons. Fry on medium heat until golden, watch out, they burn easily.
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7. Slice the onion and avocado.
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8. Slice or chop the cucumber.
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9. Rinse and chop the spinach.
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10. Arrange the romaine lettuce in a big bowl, top with quinoa and spinach.
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11. Cut the eggs in four pieces and put them on the salad.
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12. Add the avocado and onion.
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13. Sprinkle the salad with the croutons and finish with a drizzle of dressing.

Cooks Note