Salad With Boiled Eggs, Quinoa, And Cherry Tomatoes Recipe

Prepare Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.

Boil Eggs

Place 4 eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once the water is boiling, cover the saucepan, reduce the heat to low, and let the eggs simmer for 9-12 minutes. Remove from heat, drain, and place the eggs in a bowl of ice water. Peel the eggs once they are cool.

Prepare Cherry Tomatoes

Rinse 1 cup of cherry tomatoes and cut them in half.

Assemble the Salad

In a large bowl, combine the cooked quinoa, halved cherry tomatoes, and 4 peeled and chopped boiled eggs. Toss gently to mix.

Dress the Salad

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to taste. Drizzle the dressing over the salad and toss to coat evenly.

Serve

Divide the salad into plates and garnish with fresh herbs if desired. Serve immediately.