Egg Salad with Quinoa
Quinoa is naturally gluten-free and contains a range of vitamins and fiber. It is one of only a few plant foods that are considered a complete protein.If you're really concerned about your fat levels, you can omit the egg yolks and just use the egg whites in this salad.
4
Serves
399
Calories
17g
Protein
198g
Serving Size
Ingredients
- 4 eggs
- 8 baby corn spears, halved
- 1 stick celery, sliced
- 1/4 cup quinoa
- 1/4 capsicum diced
- 4 baby beetroots, quartered
- Salt and pepper
- * Dressing:
- 1 tbsp. low fat mayo
- 1 tbsp. light Greek yoghurt
- 1 tbsp. light sour cream
Method
- 1Place quinoa in a small pot with 1/2 cup water with lid on. Bring to boil and simmer for 8 mins then turn off heat, try a grain to make sure not crunchy.
- 2Boil eggs to your liking, usually 4 mins once simmering. Peel and set aside.
- 3In a bowl place quinoa, capsicum, celery. Mix the dressing ingredients together and mix with the quinoa, capsicum and celery. Now place onto serving dish.
- 4Arrange on top of your quinoa mix the beetroot, corn spears, and eggs. Season with salt and pepper.