Caesar Salad with Eggs, Quinoa & Avocado |

Posted on

9 September 2015



Caesar Salad with Eggs, Quinoa & Avocado

Caesar Salad with Eggs, Quinoa & Avocado


<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:
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


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

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