In a medium bowl, combine cooled quinoa, riced cauliflower and broccoli, tomatoes, white onion, and feta cheese; set aside.
We're obsessed with this vegetarian quinoa salad. It's an ideal side dish for cookouts, but with an egg on top, it becomes a filling lunch or dinner.
Servings and Ingredients
|2 c.||Hy-Vee Select tri-color quinoa, cooked and cooled|
|1 ½ c.||Hy-Vee Short Cuts riced cauliflower and broccoli|
|½ c.||Hy-Vee Short Cuts chopped tomatoes|
|½ c.||Hy-Vee Short Cuts chopped white onions|
|½ c.||Hy-Vee Select feta cheese|
|¼ c.||Gustare Vita balsamic vinegar|
|¼ c.||Hy-Vee honey|
|¼ c.||fresh parsley, chopped|
|4||Hy-Vee large eggs|
Things To Grab
- Medium bowl
- Small bowl
- Small saucepan
- 4 serving bowls or airtight containers for storage
Combine balsamic vinegar, honey, and parsley in a small bowl whisking to combine. Pour over quinoa mixture and refrigerate until ready to serve.
In a small saucepan, add 4 eggs and cover with cool water. Bring to a boil over medium heat. Cover; remove eggs from heat and let stand 12 minutes. Run eggs under cold water to cool and remove shells. Slice each egg in half.
Related Content, Breakfast
To serve, divide quinoa mixture between 4 bowls, top with two slices hard boiled eggs.
Store prepared quinoa bowl in airtight containers in the refrigerator for up to 5 days.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 205mg
- Sodium: 270mg
- Total Carbohydrates: 46g
- Protein: 15g
Hy-Vee Test Kitchen