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Image / Editorial

What to Make: Egg, Asparagus, Spinach & Quinoa Bowl

by Meg Walker
13th Jul 2016

Serves 1

100g asparagus
handful of samphire
large handful of baby spinach
black quinoa
handful of radishes
For the’mustard olive oil dressing
1 tsp Dijon mustard
2 tbsp lime juice or balsamic vinegar
6 tbsp extra virgin olive oil

FOR THE BLACK QUINOA Cook 40g black quinoa in plenty of water for 20 minutes, then drain and return to the pan. Cover with a tea towel and the lid and leave to sit for 10 minutes. Add to a mixing bowl.

FOR THE ASPARAGUS & SAMPHIRE Snap off the woody ends of a handful of asparagus spears (about 100g), chop into 5cm lengths and cut any that are thick in half lengthways. Rinse a good handful of samphire. Blanch the asparagus for 30 seconds in a pan of boiling water, then drain. Heat a pan or wok and add a little butter. Once hot, add the drained asparagus and cook for a couple of minutes before adding the samphire. Cook for a couple of minutes more, then tip into the mixing bowl.

FOR THE CHOPPED EGG & SPINACH Add an egg in its shell to a pan of boiling water and simmer for 9 minutes. Cool under running water, then peel, chop and add to the mixing bowl with a large handful of shredded baby spinach.

FOR THE RADISHES Finely slice a handful of mixed radishes and add to the mixing bowl.

FOR THE MUSTARD OLIVE OIL DRESSING Mix together 1 tsp Dijon mustard and 2 tbsp lime juice or balsamic vinegar, 6 tbsp extra virgin olive oil, and plenty of seasoning. Add 2 tbsp to the ingredients in the mixing bowl and mix through, adding more if needed.

TO ASSEMBLE YOUR BOWL Add the dressed salad to the bowl.



Extracted from Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl (Quadrille, approx €19), out July 14. Photographs by Issy Croker.

Image AUG sml

For more recipes from Nourish Bowls, pick up the August issue of IMAGE Magazine, out now.