• Partnered with
  • Serves 4
  • 15 mins prep
  • 30 mins cook

Healthy quinoa breakfast salad

Healthy breakfast salad

A quinoa and kale salad topped with a poached egg and dotted with edamame, radish, feta and herbs


Healthy breakfast salad

  • 1/2 cup quinoa
  • 4 eggs
  • 1/2 cup almonds
  • 100 g kale, finely shredded
  • 3/4 cup torn mint leaves, plus extra to serve
  • 3 radishes, thinly sliced
  • 1/2 cup edamame, cooked, podded
  • 1/3 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 100 g feta, crumbled


  • 1/3 cup extra virgin olive oil
  • finely grated zest and juice of 1 lemon
  • 1 tsp honey
  • 1/2 tsp spirulina



  1. Cook quinoa following packet instructions. Transfer to a bowl and set aside for 15 minutes to cool slightly.


  1. Whisk all ingredients together. Season.

Boiled eggs

  1. Place eggs in cold water, bring to the boil, then simmer for 5 minutes. Drain, cool, peel and set aside, covered.

To assemble

  1. Chop almonds and add to quinoa with kale, mint, radish, edamame, cranberries and sunflower seeds. Drizzle with dressing, tossing to combine.

To serve

  1. Serve salad topped with feta, torn soft-boiled eggs and extra mint leaves.
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