Egg Salad with Quinoa
CAL P/SERVE
399
kJ P/SERVE
1670
FAT P/SERVE
31.6g
SODIUM P/SERVE
214g
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.
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
- Place 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.
- Boil eggs to your liking, usually 4 mins once simmering. Peel and set aside.
- In a bowl place quinoa, capsicum, celery. Mix the dressing ingredients together and mix with the quinoa, capsicum and celery. Now place onto serving dish.
- Arrange on top of your quinoa mix the beetroot, corn spears, and eggs. Season with salt and pepper.
Nutrition Table
Servings: 4
Serving size:198g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1670 kJ | 845 kJ |
| 399 Cal | 202 Cal | |
| Protein | 17.0 g | 8.6 g |
| Fat, total | 31.6 g | 15.9 g |
| - Saturated | 11.2 g | 5.7 g |
| Carbohydrate | 11.4 g | 5.8 g |
| - Sugars | 5.5 g | 2.8 g |
| Sodium | 214 mg | 108 mg |
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