Egg, Spinach, and Quinoa Salad Recipe
This nutritious Egg, Spinach, and Quinoa Salad is not only easy to prepare but also packs a punch of flavor and health benefits. Perfect for a quick lunch or a healthy dinner.
Equipment
- 1 Saucepan For boiling eggs and cooking quinoa
- 1 Bowl For mixing the salad
- 1 Whisk For the vinaigrette
Ingredients
- 4 Eggs Hard-boiled and peeled
- 2 cups Spinach Fresh, washed
- 1 cup Quinoa Cooked
- 1 Avocado Sliced
- 1/4 cup Red onion Finely chopped
- 1/4 cup Feta cheese Crumbled
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Mustard Dijon preferred
- to taste Salt and pepper
Instructions
- Cook quinoa as per package instructions. Let it cool.
- Boil eggs to your liking, cool them in cold water, peel and set aside.
- In a small bowl, whisk together olive oil, red wine vinegar, mustard, and season with salt and pepper.
- In a large bowl, combine cooked quinoa, spinach, sliced avocado, chopped red onion, and crumbled feta cheese.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Serve the salad with hard-boiled eggs on top, quartered or sliced.
Notes
This salad is very flexible. Feel free to add or substitute ingredients based on availability and personal preference.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 35gProtein: 20gFat: 22gSaturated Fat: 5gCholesterol: 190mgSodium: 320mgPotassium: 850mgFiber: 8gSugar: 3gVitamin A: 140000IUVitamin C: 18.2mgCalcium: 1500mgIron: 0.5mg
Tried this recipe?Let us know how it was!