Roast Vegetable, Quinoa & Egg Salad

Meal Salad
Roast Vegetable, Quinoa & Egg Salad

A healthy and filling (and totally delicious) lunch that’s as easy to eat at school or work as it is to eat at home! Packed with protein, whole carbs, fiber, healthy fats, antioxidants and nutrients, it will keep your body and mind fueled for the afternoon

Photos

Ingredients
Ingredients

Ingredients

  • Serves 3
  • 6 eggs
  • 1/2 cup dry quinoa (1+ 1/2 cup cooked)
  • 300g red bell peppers
  • 3 cups cherry tomatoes
  • 3 tbsp sunflower seeds
  • 3 big handful lettuce mix / spinach / kale
  • 3 tbsp rice vinegar
  • oregano
  • lemon, salt and pepper

Steps

  1. Heat oven at 400F
  2. Add the bell pepper slices and cherry tomatoes to the baking tray, and add a quick spray of cooking oil before tossing
  3. Season with oregano, salt and pepper.
  4. Roast for 20-30 minutes (until cooked).
  5. Boil the eggs and cook the quinoa
  6. For the dressing add 3 tbsp of rice vinegar, and a sprinkle of salt and pepper to each one with a big squeeze of lemon/lime juice
  7. Add salad dressing, lettuce mix, roasted veggies, quinoa and give the salad a toss.
  8. Slice the eggs in half and add them on top.
  9. Add the sunflower seeds

Notes

If you would prefer a vegan option, then omit the eggs. Drain and rinse pinto beans, which you can mix with the quinoa, once the quinoa is cooked.