Name: Quinoa Salad with Hard-Boiled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 45 g dry quinoa; 3 large eggs; 150 g liquid egg whites; 100 g raw romaine lettuce; 50 g raw celery; 100 g raw cherry tomatoes; 15 g canned kalamata olives; 15 ml lemon juice; 1.25 ml olive oil; 1 g sea salt; 1 g black pepper

Nutrition

Per serving

575 calories

Protein: 46g; 31% of calories
Carbs: 45g; 31% of calories
Fat: 24g; 38% of calories

Instructions

Prep 15 min · Cook 15 min

Rinse 45 g dry quinoa under cold water, then combine with 120 ml water in a small pot, bring to a boil, and simmer for 15 minutes.
Place 3 large eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let stand for 10 minutes before peeling and slicing.
Steam 150 g liquid egg whites in a small heat-safe container for 8 minutes until set, then cool and dice into small cubes to add protein bulk.
Chop 100 g raw romaine lettuce, 50 g raw celery, and 100 g raw cherry tomatoes into uniform, bite-sized pieces.
In a large mixing bowl, whisk together 15 ml lemon juice, 1 1/4 ml olive oil, 1 g sea salt, and 1 g black pepper to create a bright dressing.
Add the cooked quinoa, chopped vegetables, and 15 g canned kalamata olives to the bowl, tossing thoroughly to coat every ingredient.
Gently fold in the sliced hard-boiled eggs and the diced egg whites, then serve immediately while fresh and crisp.

Nutrition

Ingredients

Instructions

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