Andy McFadden's  Quinola Salad with Soft Boiled Eggs

Andy McFadden’s Quinola Salad with Soft Boiled Eggs

Andy McFadden, Ireland’s youngest Michelin starred chef has created two healthy and simple recipes with Quinola Mothergrain’s award-winning range of quinoa, making it easy to detox and start the year off on a happy and healthy note.

Quinoa is an alternative staple ingredient full of slow release carbohydrates, which will keep you fuller for longer, and is packed full of protein.

Andy has been experimenting with quinoa-based dishes before the grain became a food celebrity,

“Since first meeting James (Livingstone-Wallace), the founder of Quinola Mothergrain, at their launch trade show in London back in 2012, I have been cooking and creating dishes with their quinoa. My personal favourite is their black quinoa, with its unique texture and visual impact”.

Andy McFadden started his career in cooking at the tender age of 14, working in the kitchens of his uncle’s Luttrellstown Castle on the outskirts of Dublin. Graduating from the professional cookery course at the Institute of Technology Tallaght, he then worked at various Michelin starred restaurants in Ireland, the UK and the Netherlands. He was then offered the job of head chef at Pied à Terre in Fitzrovia, and became the youngest chef to have earned a Michelin star in London. Andy has now returned to Dublin and will be opening a new restaurant shortly.

For more information visit www.quinola.com

Quinola Salad with Soft Boiled Eggs

Serves 4

Ingredients

  • 100g black quinola
  • 100g red quinola
  • 100g pearl quinola
  • 50g pine nuts
  • 1 cucumber
  • 150g cherry tomatoes (red, yellow, tiger skin etc.), halved
  • 50g raisins
  • 1 red chilli, finely chopped
  • 4 spring onions, trimmed and finely chopped
  • 4 soft boiled eggs
  • ½ bunch of parsley, tarragon, chervil, leaves only
  • Juice and zest of 1 lime
  • Zest of 1 lemon
  • Olive oil
  • Sea salt and freshly ground black pepper

Method

Cook the quinola separately according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.

Toast the pine nuts in a dry frying pan until golden and place in a salad bowl. Using the same pan, toast the pearl quinola with a little oil until golden brown & crispy. Add this to the pine nuts.

Peel the cucumber and cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.

Add the tomatoes, raisins, chilli, spring onions and half the herbs to the bowl. Then add all the different coloured cooked quinola and mix everything together. Dress the salad with the sea salt, pepper, lime juice and zest and a good drizzle of olive oil. Slice the soft boiled eggs in half and add on top of the salad.

Taste and adjust the seasoning as necessary. Garnish with the remaining herb leaves and serve.

 

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