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Quinoa Egg And Broccoli Salad

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This quinoa egg broccoli salad layers fluffy quinoa, tender broccoli, sliced egg, tomatoes, and a quick vinegar dressing into one easy lunch plate. It looks clean and simple, but it still feels filling enough to count.

Ingredients

  • 1 cup water
  • 1/8 tsp salt
  • 1/4 cup quinoa
  • 1/2 tbsp pumpkin seeds
  • 1/4 cup water
  • 1/3 cup broccoli
  • 3 grape tomatoes
  • 1 hard boiled egg
  • 1 tsp extra-virgin olive oil
  • 1 tsp white vinegar
  • 1/8 tsp ground black pepper
  • 1/2 tsp parsley

Instructions

  1. Add 1 cup water and salt to a small pan and bring it to a boil.
  2. Add the quinoa and cook until the water is absorbed and the quinoa is tender.
  3. Toast the pumpkin seeds in a dry pan for a brief minute.
  4. Add 1/4 cup water to another pan and cook the broccoli until tender.
  5. Plate the quinoa and top it with broccoli and grape tomatoes.
  6. Add the sliced hard boiled egg.
  7. Mix the olive oil, white vinegar, and black pepper in a small bowl.
  8. Drizzle the dressing over the plate.
  9. Finish with pumpkin seeds and parsley, then serve.

Notes

  • Toast the pumpkin seeds just until fragrant so they stay crisp.
  • Keep the dressing light because the egg and tomatoes already soften the plate.
  • If youre making it ahead, wait to add the dressing until right before eating.

 

Nutrition Information (per serving, estimated)

  • Calories: 300
  • Total Fat: 13 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Cholesterol: 185 mg
  • Sodium: 80 mg
  • Total Carbohydrates: 32 g
  • Dietary Fiber: 5 g
  • Total Sugars: 4 g
  • Added Sugars: 0 g
  • Protein: 14 g
  • Vitamin D: 1.1 mcg
  • Calcium: 78 mg
  • Iron: 2.8 mg
  • Potassium: 470 mg

% Daily Value based on a 2,000-calorie diet. Nutrition information is an estimate and may vary.

Find it online: https://www.wellnesswarrior.org/quinoa-egg-and-broccoli-salad/