This super food came to us all the way from South America. The Incas believed it had great power. Quinoa salad gave strength to great warriors and young children alike. And we shouldn’t skip it, either. Some of your family members might turn up their nose at it at first, but rest assured that even they will soon discover the magic power of this exceptional food. Especially when you start off easy with this spring salad. The first spoonful will surprise you, the second will pique your interest, the third with overwhelm all of your taste buds, and from the fourth one on you’ll stop counting, because you’ve simply never had a salad like this before.
- Cook eggs until hard boiled. Dice the eggs and all of the other vegetables. Mix everything in one bowl.
- Place the quinoa into a sieve, and rinse 2–3x with hot water. Then add to boiling salted water, of which there should be 2.5 times more than the quinoa. Cook for approx. 15 minutes. A foam will begin to form on the surface, which needs to be removed, because it’s bitter and may spoil the flavour.
- Drain the quinoa, rinse with cold water, and let drip off. Add to the bowl with the vegetables and mix well.
- Prepare the dressing. To the oil, add the agave syrup, lemon juice, and salt. Whisk into a cream, mix into the salad, and finally garnish with Parmesan shavings.