Description
A vibrant and nutritious Mediterranean Quinoa Salad featuring tender red quinoa, fresh spinach and arugula, creamy avocado, tangy feta cheese, and sweet red bell pepper, all tossed in a homemade balsamic vinaigrette and topped with perfectly soft-boiled eggs. This wholesome salad is perfect for a light lunch or a refreshing side dish.
Ingredients
Scale
Quinoa
- 1/2 cup Red Quinoa
- 1/2 teaspoon Salt
- 1 cup Water
Dressing
- 2 tablespoon Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 clove Garlic (minced)
- 1 teaspoon Honey
Salad
- 6 cup Spinach and Arugula Mix
- 1 Avocado (diced)
- 4 ounce Feta Cheese (crumbled)
- 1 Red Bell Pepper (diced)
- 2 Eggs
Instructions
- Cook the Quinoa: Bring 1 cup of water to a boil in a small pot. Add 1/2 cup of red quinoa and 1/2 teaspoon salt. Reduce the heat to a simmer and cook for 10-15 minutes, or until the water is fully absorbed. Fluff the quinoa with a fork and place it in the refrigerator to cool.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, minced garlic clove, and 1 teaspoon honey until well combined to form a flavorful balsamic vinaigrette.
- Prepare Soft-Boiled Eggs: Bring water to a boil again in a separate pot. Carefully add 2 eggs and cook for 5-6 minutes for soft-boiled consistency. Remove the eggs promptly and transfer them to an ice bath for 30 seconds to stop the cooking process, then peel and halve them.
- Toss the Salad: In a large bowl, gently toss 6 cups of spinach and arugula mix with the prepared balsamic vinaigrette. Add the cooled quinoa, diced avocado, crumbled feta cheese, and diced red bell pepper. Toss everything together evenly.
- Assemble and Serve: Top the salad with the halved soft-boiled eggs. Serve immediately and enjoy this fresh, healthy Mediterranean quinoa salad.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- Red quinoa can be substituted with white or tri-color quinoa if preferred.
- Store leftover salad separately from the dressing to keep greens fresh.
- Soft-boiled eggs can be cooked a little longer if you prefer firmer yolks.
- Make sure to cool the quinoa before tossing in the salad to prevent wilting the greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean quinoa salad, soft boiled eggs, spinach arugula salad, healthy quinoa salad, vegetarian salad, feta cheese salad
