Description
A refreshing, protein-packed salad featuring quinoa, creamy avocado, vibrant spinach, and jammy eggs. Ready in just 20 minutes!
Ingredients
2 large eggs
1/2 cup cooked quinoa
1 cup fresh baby spinach
1/2 avocado, sliced
1 tbsp olive oil
1 tsp fresh lemon juice
Salt and pepper to taste
Optional: red pepper flakes for heat
Instructions
1. Cook quinoa according to package instructions. Fluff and let cool.
2. Bring a pot of water to a boil. Add eggs and cook for 7 minutes. Transfer to an ice bath and peel.
3. In a large bowl, layer baby spinach and cooled quinoa.
4. Slice avocado and eggs. Arrange on top of spinach and quinoa.
5. Drizzle with olive oil and lemon juice. Season with salt, pepper, and red pepper flakes if using.
6. Toss gently and enjoy immediately.
Notes
Adjust egg cooking time to your preferred yolk texture.
Use perfectly ripe avocado for creamy texture.
Prep quinoa and eggs in advance for quick assembly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch
- Method: Boiling, Assembling
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 180mg
Keywords: Quinoa Spinach Salad with Avocado & Eggs, Protein-Packed Salad, Healthy Quinoa Bowl