Loaded with protein and fiber, this salad is as filling as it is colorful. It’s delicious as is or drizzled with white balsamic dressing (see the recipe below).
- 2/3 cup cooked quinoa
- 4 large eggs
- 4 cups peeled and diced mixed vegetables (such as sweet potato, beet, onion and/or sweet bell pepper)
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 4 cups shredded romaine lettuce
- 1 cup white beans (rinsed and drained if canned)
Put eggs into a medium pot; cover with 2 inches of water. Bring to a rapid boil. Remove from heat, cover and let sit for 15 minutes. Drain, and place eggs into an ice bath to chill. When fully cooled, peel and slice in half. Set aside. Meanwhile, preheat oven to 425°. In a bowl, toss together vegetables, olive oil, and salt. Spread vegetables on a rimmed baking sheet. Bake for 25-30 minutes, or until vegetables are starting to brown and are soft when poked with a fork; remove from oven. Divide ingredients into four bowls, or refrigerate salad components separately and assemble when ready to eat.
To make the White Balsamic Dressing, add ⅓ cup white balsamic vinegar, ½ cup extra-virgin olive oil, ½ teaspoon Dijon mustard, 1 teaspoon honey, and ¼ teaspoon salt to a screw-top jar. Shake well. Drizzle 2 tablespoons dressing over each salad. Refrigerate with lid on for up to 3 days. Makes 1 cup.
PER SERVING (2 cups salad, 1 egg and 2 tablespoons dressing): 389 cal, 20g fat (14g mono, 3g poly, 3g sat), 93mg chol, 346mg sodium, 41g carb (8g fiber, 13g sugars), 11g protein
Recipe and photo thanks to Delicious Living.