Quinoa Salad with Hard Boiled Egg and Avocado Dressing
Discover a nutritious and satisfying recipe for a Healthy Quinoa Salad with Hard Boiled Egg and Homemade Avocado Dressing. This salad is packed with protein, fiber, and vibrant flavors and is perfect for a light lunch or dinner.
Print
Pin
Servings: 1 person
Calories: 541kcal
Tried this recipe?Please provide your rating!
Ingredients
- 1/2 avocado ripe
- 1/2 lemon freshly squeezed
- 1/4 cup plain yogurt
- 1 clove garlic
- salt to taste
- 1/2 tsp Italian seasoning
- 1/2 tsp dill weed dried
- 1/4 cup cherry tomatoes
- 1 handful spinach chopped
- 1 egg hardboiled
- 1 tsp olive oil extra virgin
- 1/3 cup quinoa cooked
Instructions
- Avocado dressing: Scoop out the avocado flesh and place it in a blender or food processor.
- Add the yogurt, lemon juice, olive oil, chopped garlic, salt, Italian seasoning, and dill weed to the blender or food processor.
- Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed to ensure everything is well incorporated.
- If the dressing is too thick, thin it with a little cool water, adding a teaspoon until you reach your desired consistency.
- Once the dressing is ready, transfer it to a small bowl or container with a tight-fitting lid.
- Assemble the salad: Combine the 3/4 cup of cooked quinoa, a handful of chopped fresh spinach, 1/4 cup cherry tomatoes, and slices of hardboiled egg in a mixing bowl.
- Drizzle the avocado dressing over the salad and toss to combine, ensuring everything is well coated.
- Serve immediately and enjoy!
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information provided is an estimate and may vary based on the specific ingredients you use.
- How long does it take to cook quinoa?
- Use a ratio of 2 parts water to 1 part quinoa. For example, if you're cooking 1 cup of quinoa, use 2 cups of water.
- In a saucepan, bring the water to a boil.
- Add the rinsed quinoa to the boiling water.
- Reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for 15-20 minutes.
- After 15 minutes, check to see if the quinoa has absorbed all the water and is tender. If not, continue cooking for a few more minutes, checking periodically.
- Remove it from the heat once the quinoa is cooked and all the water is absorbed.
- Once cooked, use a fork to fluff the quinoa to separate the grains.
- If you plan to incorporate cooked quinoa into your meal prep routine, allow it to cool completely before transferring it to an airtight container. Store the quinoa in the refrigerator for up to 5-7 days. You can also portion the quinoa into individual containers for easy grab-and-go meals.
- How do you cook hardboiled eggs?
- Place the eggs in a single layer in a saucepan or pot.
- Cover the eggs with cold water, ensuring there's about an inch of water above the eggs.
- Place the saucepan on the stove over medium-high heat and bring the water to a boil.
- Once the water reaches a rolling boil, reduce to medium heat to maintain a gentle boil.
- Let the eggs cook in the boiling water for about 7-9 minutes for hardboiled eggs with a fully cooked yolk.
- Some people let the eggs sit in the ice water bath for about 5 minutes after cooking. I typically just add them to cold water and let them sit there.
- Once cooled, tap the eggs gently on a hard surface to crack the shell, then peel under cold running water.
Nutrition
Serving: 1bowl | Calories: 541kcal | Carbohydrates: 57g | Protein: 20g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 172mg | Sodium: 130mg | Potassium: 1310mg | Fiber: 14g | Sugar: 6g | Vitamin A: 3481IU | Vitamin C: 57mg | Calcium: 207mg | Iron: 6mg
Tried this recipe?Mention @nenaswellnesscorner or tag #nenaswellnesscorner!