Quinoa Egg Salad with Grilled Asparagus

Quinoan Egg Salad with Grilled Asparagus takes around 45 minutes from beginning to end. For $1.71 per serving, you get a salad that serves 2. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 558 calories, 24g of protein, and 35g of fat per serving. 398 people have made this recipe and would make it again. This recipe from Naturally Ella requires sunflower seeds, black pepper, lemon juice, and dijon mustard. It will be a hit at your The Fourth Of July event. With a spoonacular score of 85%, this dish is awesome. Similar recipes include Quinoa Salad with Grilled Asparagus & Halloumi, Quinoa with Asparagus and a Fried Egg, and Grilled Asparagus and 6-Minute Egg.

Servings: 2

 

Ingredients:

Asparagus

¼ teaspoon black pepper

1½ cups cooked quinoa

1-2 teaspoons dijon mustard

Quinoa Egg Salad

3-4 hard boiled egg, chopped

1 ounce feta

1-2 teaspoons honey

1 tablespoons lemon juice

2 tablespoons olive oil

2 teaspoons minced parsley

¼ teaspoon sea salt

2 tablespoons sunflower seeds

Equipment:

grill

frying pan

bowl

Cooking instruction summary:

Light grill or preheat grilling pan. Trim ends off asparagus and toss with olive oil, salt, and pepper. Place on grill and cook, turning occasionally, until cooked and slightly charred, 8-10 minutes. Remove from grill and place on a plate.In a bowl, combine quinoa, chopped egg, parsley, feta, and sunflower seeds. In a small container with a lid, add olive oil, lemon juice, mustard, and honey. Shake until well combined, taste, and adjust flavors as desired.Drizzle dressing over the quinoa mixture and toss until everything is combined and well coated.Scoop quinoa over the asparagus and serve.

 

Step by step:


1. Light grill or preheat grilling pan. Trim ends off asparagus and toss with olive oil, salt, and pepper.

2. Place on grill and cook, turning occasionally, until cooked and slightly charred, 8-10 minutes.

3. Remove from grill and place on a plate.In a bowl, combine quinoa, chopped egg, parsley, feta, and sunflower seeds. In a small container with a lid, add olive oil, lemon juice, mustard, and honey. Shake until well combined, taste, and adjust flavors as desired.

4. Drizzle dressing over the quinoa mixture and toss until everything is combined and well coated.Scoop quinoa over the asparagus and serve.


Nutrition Information:

Quickview
558k Calories
24g Protein
35g Total Fat
36g Carbs
19% Health Score
Limit These
Calories
558k
28%

Fat
35g
54%

  Saturated Fat
8g
52%

Carbohydrates
36g
12%

  Sugar
5g
6%

Cholesterol
421mg
141%

Sodium
644mg
28%

Get Enough Of These
Protein
24g
48%

Selenium
45µg
66%

Manganese
1mg
58%

Phosphorus
546mg
55%

Vitamin E
7mg
51%

Vitamin B2
0.82mg
48%

Folate
139µg
35%

Magnesium
139mg
35%

Vitamin B6
0.56mg
28%

Copper
0.54mg
27%

Iron
4mg
27%

Zinc
3mg
26%

Vitamin B1
0.37mg
25%

Vitamin B12
1µg
20%

Fiber
4g
20%

Vitamin B5
1mg
20%

Calcium
166mg
17%

Vitamin D
2µg
15%

Potassium
482mg
14%

Vitamin A
685IU
14%

Vitamin K
11µg
11%

Vitamin B3
1mg
8%

Vitamin C
3mg
4%

covered percent of daily need
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