Potato Salad with Eggs and Quinoa

First, prepare 3 pots – 1 larger and 2 smaller. Wash the potatoes in their skins, place them in the larger pot, cover with enough water, salt, and bring to a boil over high heat. Put quinoa into one of the smaller pots, cover it with 300 ml of water, and also bring to a boil over high heat. Pour approximately 500 ml of water into the second smaller pot and also bring to a boil over high heat. Once the water in the pots with potatoes and quinoa starts to boil, reduce the heat to medium. Cook the potatoes for 18–20 minutes until tender and cook the quinoa for 11–12 minutes. Once the water in the last pot starts to boil, add the eggs and cook them for 8–9 minutes over medium heat.

After cooking, drain the potatoes, quinoa, and eggs and cool them thoroughly under running water. Then peel the eggs and cut them into quarters, and cut the potatoes into larger cubes, approximately 2.5 cm × 2.5 cm.

Now prepare a large bowl, pour in the olive oil, add Dijon mustard, lemon zest and juice, salt, and pepper, and whisk everything thoroughly with a whisk. Then cut the romaine lettuce into thin strips and add it to the bowl. Cut the cucumber and tomatoes into smaller cubes and also add them to the bowl. Then add the chopped potatoes and cooked quinoa and mix everything. Divide the prepared salad into 5 portions, add the chopped egg on top of each portion, and serve.