About this recipe
Quinoa Egg Salad: the perfect lunch or dinner to take with you on a hike! Filled with healthy carbs, fats, and protein, it’s the perfect combination to replenish your energy. Best part: It tastes good cold!
I usually make this recipe for dinner and then keep the rest in an airtight container overnight for my trip. By the way, if you already have a ready-made batch of Roasted Seeds, you can just use those and skip those steps in the recipe.
Quinoa Egg Salad
Ingredients
- 1 cup quinoa seeds
- 2 eggs
- 1/2 tsp garlic powder
- 1 cup mixed seeds (for example sunflower, pumpkin and sesame)
- 50 g butter
- 1 tbsp basil pesto
- salt and pepper
Instructions
- Wash the quinoa. Boil 3 cups of water. Once the water boils, add the quinoa and turn the heat down. Let them simmer for 15min.
- Meanwhile whisk the eggs. Add the garlic powder, a pinch of salt and pepper.
- Pour the mix into a frying pan and stir to make scrambled eggs. Cook them until they are as done as you like them.
- Put the eggs into an airtight container. Melt the butter in a pan on low to medium heat. Add the seeds and roast them slowly. Turn repeatedly. They burn easily.
- Once the quinoa is done, drain any remaining water then add the eggs, the seeds and the pesto. Stir until everything is well combined. Eat it hot or leave it to cool as dinner or lunch on a trip. Enjoy!
Variations
Vegan
Fry some mushrooms, or the vegetables of your choice in olive oil and add them to the quinoa. I’ve tried different vegetable variations. Red bell pepper and red onion work very well too!
Nuts
Top up the dish with your favourite nuts or if you don’t like seeds replace them with nuts. Only add the nuts before you are going to eat, though. I take them with me in a separate container and pour them over the salad just before I’m ready to dig in. If you mix the nuts in before they soften.
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