Salad

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.

Serves

399

Calories

17g

Protein

198g

Serving Size

Protein 17gCarbs 11gFat 32gper serve

Salad

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.Â Peel and set aside.
3In a bowl place quinoa, capsicum, celery.Â Mix the dressing ingredients together and mix with the quinoa, capsicum and celery.Â Now place onto serving dish.
4Arrange on top of your quinoa mix the beetroot, corn spears, and eggs.Â Season with salt and pepper.

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Nutrient	Per Serve	Per 100g
Energy	1670kJ	845kJ
Protein	17g	8.6g
Fat, total	31.6g	15.9g
Saturated fat	11.2g	5.7g
Carbohydrate	11.4g	5.8g
Sugars	5.5g	2.8g
Sodium	214mg	108mg

Egg Salad with Quinoa

Ingredients

Method

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