Potato salad with egg and quinoa

Prepare three pots. Wash the potatoes, place them in a larger pot, cover with water, salt, and bring to a boil. Place the quinoa in a smaller pot, cover with 300 ml of water, and also bring to a boil. Pour approx. 500 ml of water into the third pot for the eggs.

Once the water starts boiling, reduce the heat. Cook the potatoes until tender (approx. 18–20 minutes), and cook the quinoa for 11–12 minutes. Place the eggs in the boiling water and cook for 8–9 minutes (for medium-hard boiled).

After cooking, drain the potatoes, quinoa, and eggs, then cool them thoroughly under cold running water. Peel the eggs and cut them into quarters, and dice the potatoes into approx. 2.5 cm pieces.