Quinoa salad with chickpeas, softly boiled eggs, olives and parsley

A beautiful healthy salad with lovely textures and a nutty flavour. Super easy to make and tastes delicious.

A good source of fibre which is digested slowly making it a slow-release energy source as well as a good source of protein, vitamins, especially B-vitamins, and minerals.

Serves 2



125 g quinoa

Approximately 300 ml water (double the volume of quinoa)

1 tsp vegetable stock (marigold) to add more flavour

¼ 400 g tin cooked chickpeas

2 shallots, finely chopped

2 eggs

2 tbsp flat-leaf parsley, chopped

1 tbsp extra virgin olive oil

50 g soft black olives

Sea salt and pepper


  • Wash and rinse the quinoa thoroughly (to remove the bitter taste).

  • Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).

  • Drain and it is now ready for use.

  • Softly boil the eggs for 7 minutes, rinse in cold water, peel and cut into 4.

  • In a bowl, mix the shallots, chickpeas, quinoa, black olives, parsley and salt and pepper.

  • To serve, spoon into salad bowls, place the softly boiled egg on the top and drizzle with a little olive oil

* Keep in the fridge and use within 2-3 days.