December has challenged everyone’s stomach and gut! Therefore, we have been looking out for some healthier foods helping your body getting back to normal by putting some delicious vitamins, minerals, and protein in it.

There has been quite a hype around quail eggs for some time. Whilst we agree it’s a delicious protein source, nice on the eye and a welcome difference to chicken eggs, we wouldn’t want you think that chicken eggs are any less good! They two of them taste surprisingly similar and require the same cooking time. Chicken eggs are also lower in cholesterol than quail eggs – so make sure that you don’t have too many of them.

Let us know on our social media how you found our Beetroot salad with Quail Eggs!

Nutritional Information

Prep Time :5 minutes
Cooking Time :5 minutes
Difficulty :Simple
Serves :1
Calories :300 per serving
Nutrition :ProteinAntioxidant, Dietary Fibre, Vegetarian, Vitamin B, Vitamin C, Vitamin D, Vitamin E

Tip: Use pumpkin or sunflower seeds if you don’t have butternut seeds to hand.


4 quail eggs
30g watercress, spinach, rocket dalad, coriander
2 small boiled beetroots
1 small tomato
1/2 avocado
10g of butternut seeds
1 tsp. olive oil


  1. Boil the quail eggs for 2.5 to 3 minutes depending how runny you prefer your yolk.
  2. Wash the salad.
  3. Cut the beetroot and avocado.
  4. Mix all veggies in a bowel with olive oil and place on a plate.
  5. Peel the eggs, cut in half and place on the salad.
  6. Top the salad platter with some butternut seeds.