Egg and Avocado Salad Bowl with Quinoa Recipe
This recipe combines fluffy quinoa, creamy avocado, and perfectly boiled eggs in a nutritious and delicious bowl. Ideal for a healthy lunch or dinner option.
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
For a vegan version, omit the eggs or substitute with tofu. You can also add nuts or seeds for extra crunch and nutrition.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 14gFat: 20gSaturated Fat: 3gCholesterol: 185mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 50000IUVitamin C: 16.5mgCalcium: 700mgIron: 0.5mg
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