Nutritional Value Table for Quinoa Cauliflower Salad with Poached Egg: Calories 764 kcal, Carbohydrates 60g (31%), Protein 75g (39%), Fats 25g (30%). Salad Dressing: Calories 247 kcal, Carbohydrates 4g (7%), Protein 1g (1%), Fats 25g (92%).
Ingredients: Quinoa 40g, Millet 20g, Green Cauliflower 150g, Salmon 200g, Onion 100g, Corn Shoots 6, Cherry Tomatoes 5, Eggs 2, Salad Dressing Sauce: Garlic 2 cloves, Olive Oil 25g, Lemon 1/2.
Kitchen Tools: OXO Stainless Steel Salad Scissors 1, OXO Easy Clean Garlic Press 1, OXO Adjustable Vegetable Slicer 1, OXO Poached Egg Tool 1, OXO Dressing Shaker Cup 1.
Prepare the ingredients and tools needed: Cook quinoa and millet. Halve cherry tomatoes and set aside. Use the OXO adjustable vegetable slicer to slice onions and set aside. Use the OXO easy clean garlic press to mince garlic and set aside. Clean cauliflower and cut into small pieces. Blanch cauliflower and corn shoots for 5 minutes, then set aside. Use OXO stainless steel salad scissors to cut corn shoots into chunks, and combine with cherry tomatoes, onions, and cauliflower in a bowl. Sprinkle with quinoa and millet.
Cut salmon into small pieces and pan-fry until cooked. Use the OXO poached egg tool to make a perfect poached egg. Combine minced garlic, olive oil, and lemon juice in a 1:1 ratio in the OXO dressing shaker cup and mix well. Finally, place the poached egg and salmon in the bowl, and serve the dressing in a small dish for dipping or pour directly over the salad to complete the dish!
