Quinoa Salad with Egg and Miso
Quinoa Salad with Egg and Miso



  • 100g thin-stemmed broccoli
  • 1 egg
  • 2 tsp miso paste
  • 1 lime, juice only
  • 125g quinoa, cooked to pack instructions
  • 70g peas
  • 3 sliced radishes
  • ½ tbsp sesame seeds
  • Cook the broccoli spears in boiling water for 3 mins, then remove with a slotted spoon and set aside. Add the whole egg to the pan and simmer for 6 mins, then drain and place in a bowl of cold water to cool.
  • Whisk together the miso paste and lime juice, then toss into a bowl with the quinoa, peas, radishes, and cooked broccoli. Peel the egg, slice in half, and arrange on top. Finish with a sprinkling of sesame seeds, and enjoy.
15 mins
1 serving

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