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Quinoa, avocado and bean salad with eggs

This quinoa, avocado and bean salad with eggs is a colourful, filling and nutritious meal that is naturally gluten-free and rich in protein and fibre. Quinoa, black beans and eggs make it particularly satisfying, while avocado adds creamy texture and healthy fats. The simple lemon and olive oil dressing is flavoured with cumin and black cumin, giving the salad a subtle earthy warmth. Add a little minced garlic if you prefer a more punchy flavour, or crumble over some feta for extra protein and calcium. Serve it as a light lunch or supper, or alongside grilled or barbecued chicken or pork. It’s also a great way to turn cooked quinoa into a substantial salad.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • ¾ cup quinoa
  • 1 vegetable stock cube
  • 3 boiled eggs peeled
  • 1 shallot or 3 spring onions chopped
  • 1 cup cherry tomatoes cut into wedges
  • 1 avocado
  • 1 tin black beans drained and rinsed
  • Small handful of fresh coriander leaves chopped
  • For the dressing:
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 garlic clove minced (optional)
  • ½ tsp ground cumin
  • ½ tsp ground black cumin
  • ½ tsp freshly ground black pepper

Method
 

  1. Cook the quinoa with the vegetable stock cube according to the packet instructions. Once cooked, remove from the heat, cover and leave to rest for 5 minutes.
  2. Meanwhile, chop the shallot or spring onions, cut the tomatoes into wedges, cut the eggs into wedges and cut the avocado into bite-sized chunks.
  3. Mix all the dressing ingredients together in a small bowl.
  4. Transfer the cooked quinoa to a large mixing bowl and pour over the dressing. Toss well to combine.
  5. Add the tomatoes, onion, avocado, black beans and chopped coriander.
  6. Gently toss everything together, taking care not to mash the avocado.
  7. Arrange the egg wedges on top and serve immediately.