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:
covered percent of daily need
