Black Quinoa, Anchovy and Quail Egg Salad

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A blissfully simple and healthy black quinoa salad with Chinese cabbage, arugula leaves, quail eggs, and a delicious vinaigrette prepared with anchovy fillets. Quinoa gives this delicious salad lots of textures to chew on and of course it's packed with protein. it is a perfect recipe for any clean-eating.

Black Quinoa, Anchovy and Quail Egg Salad

adapted from Gourmet Traveller

Salad	Anchovy and Lemon Vinaigrette
125 g Black quinoa, well rinsed 10 Quail eggs 200 g Chinese cabbages, sliced 1 handful Arugula leaves 3 Anchovy fillets, halved Large pinch of sumac	60 ml Olive oil Juice of 1 small lemon, or to taste 3 Anchovy fillets, finely chopped 1 Garlic clove, crushed

1. Cook black quinoa in boiling salted water for 15-20 minutes or until tender, then drain and spread on a tray to dry.
   
2. Meanwhile, cook quail eggs in boiling water for 2.5 to 4 minutes depending on your preference. Drain, then refresh, peel and set aside.
   
3. For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
   
4. Combine sliced Chinese cabbages, and arugula leaves in a bowl, add black quinoa and dressing, toss to combine, and spread on a platter. Halve eggs, anchovy fillets and arrange on top, scatter with sumac and serve.

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