Description
A refreshing and nutritious quinoa salad featuring perfectly boiled eggs, tender asparagus, and vibrant cherry tomatoes, all tossed with a zesty apple cider vinegar and herb dressing. This healthy dish is easy to prepare and perfect for a light lunch or meal prep.
Ingredients
Scale
Main Ingredients
- 120g quinoa, rinsed
- 6 eggs
- 320g asparagus, woody ends trimmed and halved if too long
- 320g cherry tomatoes, halved
Dressing & Herbs
- 4 tbsp extra virgin olive oil
- 2 tsp apple cider vinegar
- 6 spring onions, finely chopped
- 2 tbsp chopped dill
- 2 tbsp chopped basil, plus a few leaves to serve
- 15g capers, rinsed
Instructions
- Cook the Quinoa: Boil the rinsed quinoa in plenty of water for 20 minutes. Once cooked, leave it for 5 minutes, then rinse and drain well to remove excess starch and cool it down.
- Boil the Eggs and Steam Asparagus: In another pan, boil the eggs for 7 minutes while steaming the asparagus above them. If the eggs are done but the asparagus isn’t tender yet, remove the eggs and place them in cold water, and continue cooking the asparagus for a few more minutes until tender.
- Peel the Eggs: Once cooled, peel the eggs carefully and set aside for assembling the salad.
- Prepare the Dressing: In a bowl, combine the extra virgin olive oil and apple cider vinegar. Mix in the finely chopped spring onions, dill, basil, and rinsed capers to create a fresh and tangy dressing.
- Toss the Salad: Place the cooked quinoa in a large bowl and toss it with three-quarters of the dressing and the halved cherry tomatoes until well coated.
- Assemble and Serve: Spoon half of the quinoa mixture onto plates or in containers, then layer the asparagus on top. Slice the peeled eggs into halves and arrange three halves on each salad. Drizzle the remaining dressing over the salads and scatter fresh basil leaves for garnish. Seal and chill if preparing for later.
Notes
- This salad keeps well in an airtight container in the fridge for up to a day, making it great for meal prep.
- Removing the eggs promptly from hot water and cooling them preserves the perfect soft-boiled texture and makes peeling easier.
- Adjust the amount of apple cider vinegar in the dressing to taste if you prefer a milder or tangier flavor.
- For additional protein, you can add chickpeas or grilled chicken.
- Use fresh herbs for the best flavor and garnish just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: quinoa salad, boiled eggs, asparagus, cherry tomatoes, healthy salad, Mediterranean salad, gluten free, meal prep salad
