Hard boiled egg, spinach quinoa with white chocolate mousse and chilli pesto

Eggs are versatile and healthy to eat. You can add in with anything. Hard boiled eggs are great for deviled eggs and egg salad. Research found that it’s also raise the good cholesterol. Especially in lockdown, eggs are my consumption to boost my health.

Google: ”Quinoa is a protein source, high fiber, complex carbohydrate, high in vitamins, minerals and antioxidants. Red quinoa has a slightly richer/nuttier taste than white quinoa. Red quinoa does hold it’s shape longer- this means it’s better for dishes such as soups, or products you plan to reheat”.

Google: “A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Chili is a good source of antioxidants. It’s rich in vitamin A, as well as minerals such as iron and potassium”.

It’s a simple looking meal but not many people add in white chocolate and chili pesto that are healthy; the link is at the bottom. My meal is healthy, creative, colourful and delicious. Let’s cook!!!!

First thing to do is white chocolate mousse


100 g white chocolate chips
300 ml thickened cream

Second thing to do is boil eggs

6 eggs
1 Tsp white vinegar (OPT)

Third thing to do quinoa

85 g quinoa
180 g baby spinach
1 small onion, chopped
2 Tbs lemon juice
2 Tbs oil
1/2 Tsp salt
1/4 Tsp black pepper
a pinch of nutmeg
chili pesto (OPT)


Add chocolate and 60 g thickened cream in a heat proof bowl over a pot of gently simmering water. Heat over low-medium, stirring often, until the mixture is melted, smooth, and creamy. Remove from heat and let it cool for about 30 minutes.

When the chocolate had cooled. Beat the remaining 240 ml cream to soft peaks, about 3 to 4 minutes. Carefully fold about 1/4 beaten cream into the cooled chocolate. Once well combined, add the remaining beaten cream, and gently fold together until no stains of cream or chocolate remain. Then put in fridge to chill for about 4 hours.

To boil egg, fill a pot about a quarter of the way with cold water. Place the eggs in a single layer. Add more water so that eggs are covered about 1-2 inches of water. Add 1 Tsp of white vinegar to prevent egg from cracking.  Heat on high heat and bring water to roiling boil. Turn off heat, leave pot on hob for about 15-18 minutes. After time up, spoon eggs out with slotted spoon into a container fill with cold water, cover and put in fridge.

Now make quinoa, rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. In a small bowl whisk together lemon juice, olive oil, salt and pepper.

Bring out eggs and crack the shell discard it. Then cut into half lengthwise and put on plate and set aside. In a bowl, stir together cooked quinoa, onion, and nutmeg. Gently stir in lemon juice mixture. Let’s chill for 1-2 hours before serving. By then chocolate mousse had set.

Before serving gently toss in baby spinach and leave some spinach on top. Next place hard boiled eggs on top and garnish with some white chocolate and chili pesto. Enjoy!!!

Note: You can omit white chocolate mousse and chili pesto. You can use any vegetables with quinoa. For colour you can use cherry tomatoes or medley tomatoes, purple cabbage, carrot, or avocado.

With the leftover chocolate mousse, you can create it with fruits as a dessert. Cover it if you are putting it in jar or cup or bowls and keep in fridge for about 2-3 days.

My friend told me eggs can be cook in oven using muffin tray at 180 degrees C for about 30 minutes. You can store hard boiled egg is in a covered container for not more than 4 days in fridge.


My chili pesto recipe: https://helenscchin.com/2021/06/25/minestrone-soup/