Egg Salad
Description
This International salad features Meanwhile, cook quinoa in a saucepan of, G cooked green. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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boiling water for 10 minutes or until tender. Drain. Transfer to a large bowl. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat, stirring (this helps centre the yolks). Boil for 6 minutes. Drain. rocket and parsley to quinoa. Whisk remaining oil with vinegar and garlic. Drizzle over quinoa salad; toss to combine. Top with egg. Serve sprinkled with
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Add pumpkin, lentils, avocado, fetta,
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 24.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.9g4%
- Sugars 2.6g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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