Runny Egg and Avocado salad with Beetroot and Turmeric Quinoa

Serves: 1 • Preparation Time: 20 minutes • Cooking Time: 20 minutes (quinoa) • Print

This salad is for the vegetarian who wants something nutritious but filling. With a sweet and light taste and vibrant colours it´s gorgeous for lunch or a light supper. Add in any of your favourite veggies, this recipe uses a variety of greens. Looking for meat and fish with this? Salmon or steak would go perfectly.



Step 1

Place a pan of boiling water on the high heat to cook the egg.

Step 2

Blend together the olive oil, beetroot and turmeric to leave you with a thick purple sauce. Mix that with the cooked quinoa (make sure the quinoa is seasoned well)

Step 3

Drop the egg into a boiling pan of water and cook for 5 minutes and leave in ice water until you have prepared the rest of the salad.

Step 4

Layer the salad in the bowl mixing with all the green ingredients. Finally place the chopped avocado on the top. Peel the egg and place the egg in the centre. Season with salt and pepper.



Turmeric contains a substance known as lipopolysaccharide, which helps stimulate the body’s immune system. Its antibacterial, antiviral and antifungal agents also help strengthen the immune system. A strong immune system lessens the chance of suffering from colds, flu and coughs









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