Quinoa Egg Salad
Today we're making a quinoa salad with cucumber, cherry tomatoes, hard boiled eggs and spinach. A delicious side dish to any protein. Gluten free, dairy free.
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Servings: 4
Calories: 280kcal
Equipment
- 1 Medium bowl
- 1 instant pot or medium sized pot
- 1 wooden spoon
Ingredients
- 3/4 cup quinoa cooked; yields about 2 cups
- 2 eggs hard boiled
- 1 cup cucumber diced
- 1 cup cherry tomatoes cut in half
- 1 cup spinach chopped
- 1/4 cup olive or avocado oil
- 2 tbsp lemon juice
- sea salt and pepper to taste
Instructions
- Cook quinoa according to package directions.
- Hard boil eggs using your preferred method. 1) On stove, boil 2 eggs in a pot of water for 10 minutes. or 2) In instant pot, pressure cook 2 eggs with 1 cup of water for 4 minutes. Once cooked, place eggs in a cold water bath. They will cool quicker and be easier to peel. Peel eggs and roughly chop.
- Add all ingredients in a medium bowl. Stir using a wooden spoon.
Nutrition
Serving: 1.25cup | Calories: 280kcal | Carbohydrates: 22.2g | Protein: 7.9g | Fat: 18.1g | Saturated Fat: 2.7g | Sodium: 50.6mg | Potassium: 279.6mg | Fiber: 3.4g | Sugar: 1.6g