Red Beet Quinoa Salad with Avocado and Eggs

Ingredients

• 200 g Quinoa
• Salt
• 2 pre‑cooked vacuum‑sealed red beet roots
• 1 Red Onion
• 1 large avocado (250 g)
• 5 g coriander leaves (1 handful)
• 2 hard‑boiled eggs
• 2 organic limes (zest and juice)
• 4 tbsp olive oil
• Pepper

Instructions

1. 1.

   Rinse quinoa under cold water. Cook in boiling salted water for 10–12 minutes until slightly firm, then drain.

2. 2.

   Take the red beet roots from the package, reserving 2 tbsp of juice. Cut one root into small pieces; puree the other with its juice in a blender.

3. 3.

   Peel and thinly slice the onion. Halve the avocado, remove the pit, scoop out the flesh and cut into wedges. Rinse coriander, pat dry, roughly chop some leaves, leave the rest whole. Peel and halve the eggs.

4. 4.

   Add beet pieces and purée to the quinoa. Add onion rings, chopped coriander, lime zest and juice, and olive oil; mix well and season with salt and pepper. Arrange the salad on a plate with avocado wedges and egg halves, sprinkle remaining coriander leaves over it. Serve with coarse salt if desired.