Quinoa and Kale Salad

Quinoa and Kale Salad

0 from 0 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: Vegetarian


Prep time


Cooking time


Total time



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


  • 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


  • 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.


  • Recipe and Image Credit: © 2019 Egg Farmers of Canada. www.eggs.ca

Share this recipe

Scroll to Top