Name: Quinoa and Kale Salad
Prep time: 20 min
Cook time: 10 min
Ingredients: 6 cups kale leaves – washed and torn; 2 cups cooked quinoa; 1 cup cherry tomatoes, halved; 1/2 cup chopped roasted red capsicum; 1/2 cup crumbled feta cheese; 1 avocado, peeled and diced into small cubes; 6 tbsp (100 mL) olive oil; Zest of 1 lemon; 3 tbsp freshly squeezed lemon juice; 2 tbsp Dijon mustard; Salt and pepper; 8 eggs; 1/4 cup (60 mL) milk or cream; 2 tbsp grated Parmesan cheese; 2 tbsp butter; 1 large shallot, diced; 2 tbsp chopped fresh chives

Quinoa and Kale Salad

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Recipe by NZEggs Course: Lunch, DinnerCuisine: Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

A healthy salad topped with seasoned scrambled eggs – Perfect for lunch on-the-go or a super fast dinner!

Ingredients

Salad
6 cups kale leaves – washed and torn
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1/2 cup chopped roasted red capsicum
1/2 cup crumbled feta cheese
1 avocado, peeled and diced into small cubes
6 tbsp (100 mL) olive oil
Zest of 1 lemon
3 tbsp freshly squeezed lemon juice
2 tbsp Dijon mustard
Salt and pepper
Scrambled Eggs
8 eggs
1/4 cup (60 mL) milk or cream
2 tbsp grated Parmesan cheese
2 tbsp butter
1 large shallot, diced
2 tbsp chopped fresh chives

Directions

In a large bowl, toss together kale, quinoa, tomatoes, capsicum, feta cheese, and avocado.
In a small bowl, whisk together olive oil, lemon zest and juice, and Dijon. Season with salt and pepper. Pour dressing over salad and toss until combined.
In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper.
In a large pan, melt butter over medium heat. Add shallots and cook until transparent (about 3 minutes), stirring occasionally.Add egg mixture and stir.
Cook egg mixture, stirring gently, until set (about 3 minutes). Divide salad between 4 bowls. Top with equal amounts of the scrambled egg. Sprinkle with the chives to serve.