Egg Salad with Crunchy Vegetables and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg Salad with Crunchy Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Egg Salad with Crunchy Vegetables and Quinoa

A refreshing twist on classic egg salad, featuring a mix of crunchy vegetables and a modest serving of quinoa for texture and a nutty flavor. The dish is lightly dressed in olive oil and a touch of light mayo to bring it all together, making for a satisfying, low-protein, balanced lunch option.

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NUTRITION

332kcal
Protein
13.5g
Fat
20.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1/4 cup Cooked Quinoa

1/4 cup diced Celery

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/8 cup diced Red Onion

2 tsp Olive Oil

1/4 cup Light Mayonnaise

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard boil the egg by placing it in a small pot with water. Once boiling, let it simmer for about 9-10 minutes. After cooking, cool the egg in ice water and peel it.

  • 2

    Separate the egg white from an additional raw egg white (if not already separated) or use a pre-separated egg white, and combine with the chopped hard-boiled egg.

  • 3

    In a medium bowl, mix the chopped egg and egg white with the cooked quinoa.

  • 4

    Add the diced celery, red bell pepper, cucumber, and red onion to the bowl.

  • 5

    Drizzle the olive oil and mix in the light mayonnaise. Season with salt and pepper to taste.

  • 6

    Stir all ingredients gently until well combined. Adjust seasoning if necessary.

  • 7

    Serve immediately or chill for 20 minutes to allow the flavors to meld.

Egg Salad with Crunchy Vegetables and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg Salad with Crunchy Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Egg Salad with Crunchy Vegetables and Quinoa

A refreshing twist on classic egg salad, featuring a mix of crunchy vegetables and a modest serving of quinoa for texture and a nutty flavor. The dish is lightly dressed in olive oil and a touch of light mayo to bring it all together, making for a satisfying, low-protein, balanced lunch option.

NUTRITION

332kcal
Protein
13.5g
Fat
20.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1/4 cup Cooked Quinoa

1/4 cup diced Celery

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/8 cup diced Red Onion

2 tsp Olive Oil

1/4 cup Light Mayonnaise

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the egg by placing it in a small pot with water. Once boiling, let it simmer for about 9-10 minutes. After cooking, cool the egg in ice water and peel it.

  • 2

    Separate the egg white from an additional raw egg white (if not already separated) or use a pre-separated egg white, and combine with the chopped hard-boiled egg.

  • 3

    In a medium bowl, mix the chopped egg and egg white with the cooked quinoa.

  • 4

    Add the diced celery, red bell pepper, cucumber, and red onion to the bowl.

  • 5

    Drizzle the olive oil and mix in the light mayonnaise. Season with salt and pepper to taste.

  • 6

    Stir all ingredients gently until well combined. Adjust seasoning if necessary.

  • 7

    Serve immediately or chill for 20 minutes to allow the flavors to meld.