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Quinoa and Kale Salad

  • Author: NZEggs
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Salad


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




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


  1. In a large bowl, toss together kale, quinoa, tomatoes, capsicum, feta cheese, and avocado.
  2. 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.
  3. In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper.
  4. 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.
  5. 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.


Recipe and Image Credit: © 2019 Egg Farmers of Canada.

Keywords: Salad


Posted on

November 25, 2019