Looking for a nutritious and delicious meal to start your day or perk up your lunchtime? Look no further than the Egg and Avocado Salad Bowl with Quinoa. This dish not only offers a powerhouse of proteins and healthy fats but also delights your taste buds with its blend of creamy avocado, tender eggs, and the superb texture of quinoa. It’s simple to prepare, making it an ideal choice for a quick and hearty meal that keeps you full and energized.
Tips to make the Egg and Avocado Salad Bowl with Quinoa recipe:
1. Cook Quinoa in Advance: To streamline your meal preparation, cook your quinoa ahead of time. Quinoa can be stored in the refrigerator for up to 5 days. This way, you just need to assemble your salad bowl when it’s time to eat.
2. Use Ripe Avocados: Choosing ripe avocados makes all the difference in creating that creamy texture and rich flavor. Press the avocado gently; it should yield to firm gentle pressure but not be overly mushy or too hard.
3. Opt for High-Quality Eggs: Using fresh, high-quality eggs will enhance the flavor of your salad bowl. Consider organic or free-range eggs for the best taste and nutritional value.
4. Customize Your Toppings: While the base ingredients are delicious on their own, feel free to get creative with additional toppings. Cherry tomatoes, cucumber slices, or even a sprinkle of feta cheese can add an extra layer of flavor and texture to your salad bowl.
5. Dressing is Key: A simple lemon-olive oil dressing with a pinch of salt and pepper can elevate the flavors of your salad bowl. Adjust the quantities according to your taste preference and drizzle it over just before serving to maintain the freshness of your ingredients.
How to Make Egg and Avocado Salad Bowl with Quinoa Recipe?
Egg and Avocado Salad Bowl with Quinoa Recipe
Equipment
- 1 Saucepan For cooking the quinoa
- 1 Mixing Bowl For assembling the salad
Ingredients
- 1 cup Quinoa Rinsed
- 2 Eggs Hard-boiled and sliced
- 1 Avocado Peeled, pitted, and sliced
- 2 cups Mixed greens Washed
- 1/2 cup Cherry tomatoes Halved
- 1/4 cup Red onion Thinly sliced
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- to taste Salt and pepper
Instructions
- In a saucepan, combine 1 cup quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool.
- In a large mixing bowl, combine the cooled quinoa, mixed greens, cherry tomatoes, red onion, avocado, and egg slices.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve the salad immediately, or chill in the refrigerator for a refreshing meal.
Notes
Nutrition
I love this recipe, the Egg and Avocado Salad Bowl with Quinoa recipe offers a nutritious, flavorful, and satisfying meal that suits any time of day. Combining the creamy texture of avocado with the hearty feel of quinoa and the rich goodness of eggs, this salad is not only a feast for the taste buds but also a powerful boost of essential nutrients. Its ease of preparation and versatility makes it a fantastic choice for anyone looking to maintain a healthy lifestyle without sacrificing taste.
Moreover, this recipe serves as an excellent starting point for culinary creativity. Feel free to toss in your favorite veggies, switch up the dressing, or add different proteins to customize the dish to your liking. Its simplicity, health benefits, and deliciousness underscore why the Egg and Avocado Salad Bowl with Quinoa should be a staple in your meal rotation. Whether you’re a busy professional, a health enthusiast, or someone just looking to try something new, this salad bowl promises to delight and nourish in equal measure.
