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Spring Quinoa + Egg Bowl
Arugula, easter egg radish, quinoa, jammy soft-boiled egg, vegan feta, and toasted cumin vinaigrette
Servings Prep Time
2servings 20minutes
Cook Time
8minutes
Servings Prep Time
2servings 20minutes
Cook Time
8minutes
Ingredients
Vinaigrette ingredients
Salad ingredients
Instructions
  1. make vinaigrette: in a small skillet, dry toast cumin seed over medium heat until it smells sweet and fragrant, then add to a small bowl; add remaining vinaigrette ingredients to bowl, whisking to blend, then season to taste with salt and pepper **dressing makes ~ 1/3 cup total, so you can double if you like more**
  2. assemble salad: in shallow bowls, add sections of arugula, quinoa, egg, radish and feta, then drizzle with desired amount of vinaigrette; salad can be enjoyed chilled or room temp
Recipe Notes

Vinaigrette makes 1/3 cup, you may want to double if you like a lot of dressing

Original recipe created by Jerran Boyer
www.healthnutchefs.com