Ingredients

  • Quinoa (1 grande tasse)
  • Salt
  • Peeled pistachios (1 tbsp)
  • Fresh mint leaves (1 tsp)
  • Crushed pecan nuts (1 tbsp)
  • Lemon juice (1/2 lemon)
  • Feta (75 g)
  • Egg

Preparation

Preparation of the Quinoa:

  • Boil 2 large cups of water
  • Add 1 tsp of salt
  • Add 1 large cup of Quinoa
  • Cook over low heat during 15 minutes
  • Add 4 tbsp Pesto Dressing over the cooled down Quinoa
  • Add some salt
  • Add 1 tbsp of peeled pistachios
  • Add 1 tsp of fresh mint leaves
  • Add 1 tbsp of crushed pecan nuts
  • Add lemon juice (the half of a lemon)
  • Add 75 g of Feta
  • Toss

Poach the egg:

  • Put the egg in boiling water
  • Cook during 4 minutes
  • Afterwards put the poached egg on your Quinoa salad

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