If you are looking for a light but filling meal, Quinoa Salad with Egg is an excellent option. This nutritious recipe combines the protein power of quinoa and eggs, along with fresh veggies, for a healthy and delicious dish. Perfect for lunch or a quick dinner, this salad is easy to prepare and incredibly satisfying.
Tips to Make Quinoa Salad with Egg:
1. Cook Quinoa Properly: Rinse the quinoa under cold water before cooking to remove its natural bitterness. Use a 2:1 water-to-quinoa ratio, bring it to a boil, and then simmer for about 15 minutes until the water is absorbed. Fluff with a fork for light and fluffy quinoa.
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2. Boil Eggs Perfectly: Place eggs in a pot of cold water and bring to a boil. Once boiling, let them cook for 9-12 minutes, then transfer them to a bowl of ice water to stop the cooking process and make peeling easier.
3. Use Fresh Veggies: Opt for fresh, colorful veggies like cherry tomatoes, cucumber, and bell peppers. These add crunch and a burst of flavor to your salad, making it more enjoyable and nutritious.
4. Make a Simple Dressing: A simple lemon vinaigrette works great with this salad. Mix fresh lemon juice, olive oil, salt, and pepper. To enhance the flavor further, you can add a splash of apple cider vinegar and a pinch of garlic powder.
5. Assemble Just Before Serving: Combine all ingredients just before serving to keep the vegetables crisp and the flavors fresh. Store ingredients separately if preparing in advance and mix when ready to eat.
How to Make Quinoa Salad with Egg Recipe?
Quinoa Salad with Egg Recipe
Equipment
- 1 Medium saucepan For cooking quinoa
- 1 Mixing Bowl For combining salad ingredients
Ingredients
- 1 cup Quinoa Rinsed
- 2 cups Water For cooking quinoa
- 4 Eggs Hard-boiled and chopped
- 1 Cucumber Diced
- 1 Bell pepper Diced
- 1 cup Cherry tomatoes Halved
- 1/4 cup Red onion Finely chopped
- 1/4 cup Fresh parsley Chopped
- 1/4 cup Olive oil
- 2 tbsp Lemon juice Freshly squeezed
- 1 tsp Honey
- to taste Salt and pepper
Instructions
- Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit for 5 minutes. Fluff with a fork and let it cool completely.
- In a large mixing bowl, combine the cooked quinoa, chopped eggs, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
