Spinach & Quinoa Salad with Eggs

2 serving
30 Minutes


2/3 cup Quinoa (dry, rinsed)
4 Egg
2 tbsps Extra Virgin Olive Oil (divided)
1/2 Lemon (medium, juiced)
1/2 tsp Dijon Mustard
2 stalks Green Onion (chopped)
2 cups Baby Spinach
2 Tomato (small, cut into wedges)
1/4 cup Pitted Kalamata Olives
2 tbsps Walnuts (toasted)


Amount per serving


1Cook the quinoa according to package directions. Set aside.
2Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Turn off the heat and keep the saucepan on the hot burner. Cover and let sit for 12 minutes then drain. Fill the saucepan with cold water and let the eggs sit until cool enough to handle. Peel and slice the egg. Set aside.
3Meanwhile, whisk together the oil, lemon juice, and mustard. Stir in the green onions and set aside.
4Divide the quinoa, spinach, tomatoes, eggs, and olives between bowls. Top with walnuts and drizzle with the prepared dressing. Enjoy!


Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately three cups.
More Flavor:Add additional cooked protein of choice.
Nut-FreeOmit the walnuts or use pumpkin seeds or sunflower seeds instead.
Make it Vegan:Omit the egg and top with chickpeas or lentils.