Spicy Breakfast Quinoa Salad
A vibrant, protein-packed breakfast salad with quinoa, eggs, fresh veggies, and a zesty, medium-spiced dressing.
Cuisine: Modern Fusion
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 cup (dry) quinoa
- 2 cups water
- 4 pieces large eggs
- 1 cup (halved) cherry tomatoes
- 3 cups baby spinach
- 1 medium (diced) avocado
- 1 medium (diced) red bell pepper
- 2 stalks (sliced) green onions
- 1/2 cup (crumbled) feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 cup (chopped) fresh cilantro
- 1 small (seeded, minced) jalapeño
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Rinse quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
- 2. While quinoa cooks, bring a small pot of water to a boil. Gently add eggs and cook for 7 minutes for medium yolks. Transfer to ice water, peel, and quarter.
- 3. In a small bowl, whisk olive oil, lime juice, jalapeño, cumin, smoked paprika, salt, and black pepper to make the dressing.
- 4. In a large bowl, combine cooked quinoa, spinach, tomatoes, bell pepper, green onions, and cilantro. Drizzle with dressing and toss gently.
- 5. Top salad with avocado, feta, and quartered eggs. Serve immediately.
Browse more: Vegetarian · Gluten Free
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