Recipe – Lentils & Quinoa Salad with a Poached Egg

Lentils & Quinoa Salad With A Poached Egg

For 5 persons


100g of Lentils

100g of Quinoa

1 pod of Garlic

1⁄2 Onion

1⁄2 Carrot

1⁄4 Bunch of thyme

2 Shallot

1 Bunch of coriander

1 Bunch of mint

1 Bunch of parsley

1 Bunch of chive

1 Spoon of Mustard

1 Spoon of balsamic vinegar

6 Spoons olive oil


Cook the eggs poached in hot water for 2-3 minutes, reserve them in the fridge. Make a vinaigrette with the olive oil, mustard and the balsamic vinegar, season with salt and pepper and reserve.

Next, peel the onion and carrot slicing them thinly and squash garlic as well.  Now in a sauce pan, put the lentils in with some cold water adding the carrot, onion and garlic in it. Bring to boil and let it cook on gentle heat with cover for 15-20 minutes. In a separate sauce pan, bring to boil some water and cook quinoa in it for 10 minutes max.

When the lentils and the quinoa are cooked, drain the water and season with salt and pepper. Add the vinaigrette and cool this down in the fridge for a few minutes. Finely chop the shallots, chives, mint, parsley and coriander and stir them into the lentils and quinoa.  In a soup plate, dress the cold lentils and quinoa, placing the  poached egg on top. Garnish with some finely chopped chives and a thinly sliced wedge of lemon to bring out color.

Serve right away! 🙂

Recipe provided by:

Top Chef Cooking Studio Villa 196, Jumeirah Beach Road,

P.O. Box 212085, Dubai, U.A.E.

Tel +971 4 385 5781 – Fax +971 4 385 5784

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