Description
A vibrant bowl featuring hard-boiled eggs, fresh vegetables, and grains for a nutritious meal.
Ingredients
Scale
- 4 hard-boiled eggs, peeled and chopped
- 2 cups mixed greens (like spinach and arugula)
- 1 cup quinoa, cooked
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions and set aside to cool.
- In a large bowl, combine mixed greens, cooked quinoa, chopped eggs, avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
For a vegan version, substitute eggs with chickpeas or tofu. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Lunch
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 18g