Quinoa Salad With Boiled Egg And Roasted Red Pepper Recipe

Name: Quinoa Salad With Boiled Egg And Roasted Red Pepper
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 1
Cuisine: Mediterranean
Ingredients: quinoa: 100g; boiled egg: 50g; roasted red peppers: 50g; spinach or mixed greens: 30g; olive oil: 13g; balsamic vinegar or other salad dressing: 15g; salt and pepper: 0g

quinoa boiled egg roasted red peppers spinach or mixed greens olive oil balsamic vinegar or other salad dressing salt and pepper vegetarian gluten free low lactose weight loss lunch dinner

Meet the Quinoa Salad with Boiled Egg and Roasted Red Pepper - a dish that perfectly balances taste and health! This nutritious salad is a powerhouse of proteins, carbs, and healthy fats, making it a fantastic choice for anyone looking to enjoy a delicious meal without compromising on health benefits. Ideal for a light lunch or a refreshing dinner, this salad brings together the nutty flavors of quinoa, the richness of boiled eggs, and the smoky sweetness of roasted red peppers, all rounded off with a fresh base of spinach or mixed greens.

🌎 Mediterranean: Salad

🔥 Calories 400kcal
🍗 Protein 20g
🍚 Carbs 45g
🧈 Fat 15g

🥗 Ingredients:

quinoa (100g)
boiled egg (50g)
roasted red peppers (50g)
spinach or mixed greens (30g)
olive oil (13g)
balsamic vinegar or other salad dressing (15g)
salt and pepper (0g)

🍳 How to cook (1 serving):

Cooking Time: 40 minutesPreperation Time: 15 minutes

Roasting the red peppers

Begin by roasting your red peppers. Preheat your oven to 200°C (392°F). Clean the peppers, cut them into stripes and place on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for about 20-25 minutes until they are soft and slightly charred. Let them cool.

Cooking the quinoa

In a medium saucepan, bring water to a boil and add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff it with a fork and let it cool for a few minutes.

Preparing the boiled egg

Bring a pot of water to a boil. Carefully place a large egg in the boiling water and cook for about 9 minutes for a firm but slightly soft center. Remove from water and place in cold water to cool. Peel the egg and slice or chop it accordingly.

Assembling the salad

In a large bowl, combine the cooked quinoa, roasted red peppers, boiled egg, and spinach or mixed greens. Toss gently to mix. In a small bowl, whisk together the olive oil and balsamic vinegar along with a pinch of salt and pepper. Drizzle this dressing over the salad and toss again until evenly coated. Adjust the seasoning to taste.

⭐️ Nutrition facts:

This salad is a nutritional gem, offering a balanced blend of approximately 20 grams of protein, 45 grams of carbs, and 15 grams of fat for an energy-packed meal of around 400 kcal. It's high in fiber from quinoa and greens, and rich in vitamins and antioxidants from the vegetables.