Name: Quinoa Salad with Italian Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 cup dry quinoa; 4 oz raw chicken breast; 2 large eggs; 1 cup raw arugula; 0.5 cup raw cherry tomatoes; 1 tbsp parmesan cheese; 1 tsp olive oil; 1 tbsp balsamic vinegar; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the dry quinoa with 0.5 cup water and a pinch of salt; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Season the raw chicken breast with dried oregano and half of the sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through, then set aside to rest.
Bring a separate small pot of water to a boil, carefully lower in the eggs, and simmer for 6.5 minutes for a jammy yolk.
Immediately transfer the eggs to a bowl of ice water for 2 minutes, then peel and slice them in half.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, and the remaining salt and pepper to create the dressing.
Add the cooked quinoa, raw arugula, and halved cherry tomatoes to the bowl and toss thoroughly to coat.
Slice the rested chicken and arrange it over the quinoa salad along with the egg halves, then sprinkle with parmesan cheese before serving.

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Instructions

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