We love quinoa for it’s versatilely and the power house for benefits you can get from consuming this epic little seed (it’s not actually a grain but a seed from a plant!). This is a great blog post for 7 health benefits of eating Quinoa check it out for facts and figures!
Herby quinoa, corn and egg salad
2016-02-11 11:20:22
Serves 4
Prep Time
15 min
Cook Time
30 min
Nutrition Facts
Serving Size
400g
Servings
4
Amount Per Serving
Calories 466
Calories from Fat 211
% Daily Value *
Total Fat 25g
38%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 187mg
62%
Sodium 222mg
9%
Total Carbohydrates 49g
16%
Dietary Fiber 11g
45%
Sugars 4g
Protein 18g
Vitamin A
25%
Vitamin C
29%
Calcium
12%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup uncooked quinoa / 2 cups cooked
- 2 cups water for cooking
- 1 cup spinach
- 1 cup chopped broccoli / other green vegetable like grated courgette
- 1 can corn / 2 corn cobs cooked and cut off cob
- ½ - 1 avocado
- 2 Tbsp. freshly chopped mixed herbs (mint, thyme, sage, rosemary, basil, basically whatever's growing your garden)
- 4 eggs hard boiled
- ¼ cup seeds (sunflower or pumpkin)
- ¼ cup cranberries or other dried fruit
- 2 Tbsp. apple cider vinegar or lemon juice
- 3 Tbps. olive oil
- rock salt & pepper to taste
Instructions
- Cook the quinoa in 2 cups water, bring to boil turn to a simmer for roughly 20minutes until cooked.
- Remove from heat and let cool before adding to the salad.
- Add all the ingredients apart from eggs and quinoa to a large bowl and mix together well.
- Once quinoa has cooled add and stir in until well incorporated.
- Cut the eggs into quarters and add to the top.
- garnish with fresh herbs, drizzle more of olive oil and salt & pepper.
Megs and Soph http://www.megsandsoph.com/
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