In a medium bowl, combine cooled quinoa, riced cauliflower and broccoli, tomatoes, white onion, and feta cheese; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 Soiree 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
- Whisk
- Small saucepan
- 4 serving bowls or airtight containers for storage
Directions
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.
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.
Nutrition facts
Servings
330 Calories per serving
1 1/4 c. quinoa and 1 hard boiled egg
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 205mg
- Sodium: 270mg
- Total Carbohydrates: 46g
- Protein: 15g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 10%
Recipe Source:
Hy-Vee Test Kitchen