Those of you who know me may be mildly confused (more likely, amused) as to why on earth would I make two egg dishes for my blog in less than a month when, I, in fact, can’t eat eggs. Well, I can eat them. Sort of. Just not alone, and most definitely not first thing in the morning. Oh God, no. Last time I tried that, Adam found me doubled over in pain in the kitchen with a glass of baking soda in water in one hand and aloe juice in the other. It hasn’t always been this way, but for whatever reason, about eight or so years ago, a boiled egg sent my belly into a frenzy of acid washing chaos. Ever since that ill-fated day, I’ve found that I can eat them, but only at the end of the day, with other foods, and not by themselves and definitely not when they’re the star of the dish. No frittatas with brunch, no yummy omelets, no boiled eggs sandwiches, nada. It really is a bummer…I mean, they’re such a protein powerhouse and I do feel deprived …but, that doesn’t mean I don’t love eggs and that surely won’t stop me from photographing them….and occasionally nibbling on them. They’re just too photogenic (and tasty!) to pass up.
I spotted this salad on one of my favorite go-to websites for food and photography inspiration, Australian Gourmet Traveller. Boy, would I love to shoot for them. I’ve tweaked it here and there, as usual, but the spirit of the salad is the same. I’ve made it for Easter supper and it’ll be traveling with us to Adam’s cousin’s house out in the country today. Let’s hope the Gibson clan approves :)
I hope you all have a lovely Easter, and if Easter isn’t your thing, Happy Sunday!
Red Quinoa Salad with Asparagus and Eggs
Adapted from Australian Gourmet Traveller
For the salad:
1/2 cup red quinoa
6 eggs, boiled
1 bunch each green and purple asparagus
Handful of green olives, sliced lengthwise
1/2 cup each chopped flat leaf parsley, mint and dill
For the Dressing:
1 Shallot, thinly sliced and caramelized
1 tablespoon Dijon mustard
1/2 cup olive oil
Juice from one lemon
Splash of champagne vinegar, to taste
Pinch of coarse sea salt
Cook quinoa in 2 cups salted water. Bring to a boil and let simmer, very gently, until all the water is absorbed and quinoa is light and fluffy.
Pour quinoa into a sieve and let dry.
Cook eggs in boiling water for about 5 minutes. Rinse, peel and put aside.
Cut asparagus into 2-3 inch stalks and blanch in boiling water for about 4 minutes.
Place all of the dressing ingredients together in a jar with a tight-fitting lid and shake to blend.
Once all of the salad ingredients have cooled to room temperature, toss everything, except the eggs and the sumac, together in a large bowl.
Arrange eggs on top and dust generously with sumac.