Recipe of Quinoa salad with lettuce and egg

Join me and let's see how to make Quinoa salad with lettuce and egg

Instructions:

Step 1
• The first thing is to make the quinoa. I always do more and then serve the amount I'm going to eat on the plate. Like rice, it can be kept quite well in the fridge, which makes it also ideal for enriching salads and having them ready in no time.
Step 2
• Put the cup of quinoa with a cup and a half of water, extra virgin olive oil, salt, ground ginger and dill in a pot over medium heat. As we see that the water begins to reduce, we lower the fire. There should be no water left, as it must evaporate or be absorbed. Like rice, it takes about 10 minutes in total, but if this is the first time you prepare, it's better to take a look.
Step 3
• Meanwhile, we also put the eggs to cook 7 minutes over medium heat in a small pot. Depending on the day, we make 1-2 eggs per person, the leftover eggs are kept when they cool down for other meals in the fridge.
Step 4
• Once everything is cooking, cut and clean the vegetables that we are going to use for the salad. You can take advantage of what you have in the fridge, we tend to have a lot of romaine lettuce, buds, carrots around this time... How you cut it is for pleasure, although I personally like the big pieces to be left.
Step 5
• Let's take a look at the quinoa if we haven't set a timer. Once the water has been absorbed, remove it from the heat and let it sit for a few minutes covered. Then we remove and move to a tupper, in this way we can take out what we are going to eat and store the rest in the fridge once it cools down.
Step 6
• Serve 1/4 plate of quinoa and complete with the rest of the ingredients. Mix and season with a splash of extra virgin olive oil, a pinch of salt and if you want a round of pepper mix. And ready to eat or to go!!