Caesar Salad with Eggs, Quinoa & Avocado

Preparation

• 1
  1. For the dressing
• 2
  mince the garlic, juice the lemon and grate the parmesan. Mix all the ingredients for the dressing in a bowl.
• 3
  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.
• 4
  3. Meanwhile, rinse and tear the romaine salad in smaller pieces.
• 5
  4. Boil the eggs.
• 6
  5. Dice the bread in croutons.
• 7
  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.
• 8
  7. Slice the onion and avocado.
• 9
  8. Slice or chop the cucumber.
• 10
  9. Rinse and chop the spinach.
• 11
  10. Arrange the romaine lettuce in a big bowl, top with quinoa and spinach.
• 12
  11. Cut the eggs in four pieces and put them on the salad.
• 13
  12. Add the avocado and onion.
• 14
  13. Sprinkle the salad with the croutons and finish with a drizzle of dressing.