Healthy Egg Salad

Course: Lunch, Main Course, Salads

Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 20 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: gluten-free

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 419kcal

½ cup (85 g) quinoa
4 egg
½ cup (70 g) beetroot, pre-cooked (thinly sliced into semi circles, ½ cup equals about ½ a beetroot)
3 tbsp white vinegar
3 cups (120 g) salad greens
2 tsp olive oil
1 tsp honey
1 tsp apple vinegar
2 oz (55 g) low fat feta cheese (or low fat goat cheese, crumbled)
1 handful parsley, fresh
Salt and pepper to taste

Get Recipe Ingredients

Cook the quinoa according to packet instructions. We use 2 parts water to 1 part quinoa. Bring to boil, simmer, and when water has evaporated then take off heat and cover with a tea towel for about 5 minutes.
In a small pot with boiling water add the eggs. Cook for 6 minutes and 30 seconds for a jammy egg with slightly liquid yolk in the centre or 7 minutes for a firmer yet still jammy egg. Then take eggs out into ice water to cool. Once cold, peel them.
Meanwhile, add the thinly sliced beets to a small pot and cover them with water. The water should top the beets by ½ an inch. Add two big pinches of salt and the white vinegar. Once the liquid boils, let it simmer for 3 minutes. Immediately take beets off the hot liquid. If using pre-boiled beets then slice and leave to sit in the same amount of hot water and vinegar.
The mixture can be discarded when you use the beets in the final step
Mix olive oil, honey, apple vinegar and ¼ tsp salt.
Plate the salad with the quinoa, salad greens, beets, crumbled cheese, parsley leaves and eggs cut in half or fourths. Give the ingredients a good sprinkle of salt and black pepper. Finish the dish with the dressing.