QUINOA SALAD WITH EGGS & DILL

Quinoa salad with eggs & dill image

Quinoa is a complete protein that contains all eight essential amino acids. Enjoy it here as part of a salad

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 10

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Ingredients

120g quinoa, rinsed
6 eggs
320g asparagus, woody ends trimmed and halved if too long
4 tbsp extra virgin olive oil
2 tsp apple cider vinegar
6 spring onions, finely chopped
2 tbsp chopped dill
2 tbsp chopped basil, plus a few leaves to serve
15g capers, rinsed
320g cherry tomatoes, halved

Steps:

Boil the quinoa in plenty of water for 20 mins. Leave for 5 mins, then rinse and drain well. Meanwhile, boil the eggs for 7 mins in another pan with the asparagus above in a steamer. If the eggs are ready and the asparagus isn't quite tender, remove the eggs from the pan and put in cold water while continuing to cook the asparagus for a few more minutes. Peel the eggs.
To make the dressing, mix the extra virgin olive oil and apple cider vinegar with the chopped spring onions, herbs and capers.
Tip the quinoa into a bowl and toss through three-quarters of the dressing and the tomatoes. Spoon half onto plates and the rest into two containers. Arrange the asparagus on top of the salads with three egg halves on each one, then spoon over the remaining dressing and scatter with the basil leaves. Seal and chill the packed salads. Will keep in an airtight container in the fridge for up to a day.

Nutrition Facts : Calories 360 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.53 milligram of sodium