Vida Recetas Editorial
Quinoa salad with lettuce and egg is a fresh, nutritious, and very easy option, ideal for light dinners or midday meals. Quinoa, considered a superfood for its high protein and fiber content, is combined here with the softness of lettuce, the sweet touch of raisins, and the creaminess of boiled egg, creating a balanced and satisfying dish.
This recipe comes from modern healthy cooking, which takes advantage of quinoa's versatility to create complete salads. It is perfect for those looking for vegetarian, gluten-free options, or simply wanting to incorporate more whole grains into their diet. The preparation is simple: cook quinoa with spices like ginger and cumin, boil eggs for 7 minutes, and mix everything with fresh lettuce, grated carrot, and muscat raisins. The final dressing with extra virgin olive oil enhances all the flavors.
You can adapt the recipe to your taste: add other vegetables, nuts, or even feta cheese. Also, cooked quinoa keeps well in the refrigerator, making it an excellent make-ahead option for quick meals.
Prep
5 min
Cook
20 min
Servings
3
The first thing is to make the quinoa. I always do more and then serve the amount I'm going to eat on the plate. Like rice, it can be kept quite well in the fridge, which makes it also ideal for enriching salads and having them ready in no time.
Put the cup of quinoa with a cup and a half of water, extra virgin olive oil, salt, ground ginger and dill in a pot over medium heat. As we see that the water begins to reduce, we lower the fire. There should be no water left, as it must evaporate or be absorbed. Like rice, it takes about 10 minutes in total, but if this is the first time you prepare, it's better to take a look.
Meanwhile, we also put the eggs to cook 7 minutes over medium heat in a small pot. Depending on the day, we make 1-2 eggs per person, the leftover eggs are kept when they cool down for other meals in the fridge.
Once everything is cooking, cut and clean the vegetables that we are going to use for the salad. You can take advantage of what you have in the fridge, we tend to have a lot of romaine lettuce, buds, carrots around this time... How you cut it is for pleasure, although I personally like the big pieces to be left.
Let's take a look at the quinoa if we haven't set a timer. Once the water has been absorbed, remove it from the heat and let it sit for a few minutes covered. Then we remove and move to a tupper, in this way we can take out what we are going to eat and store the rest in the fridge once it cools down.
Serve 1/4 plate of quinoa and complete with the rest of the ingredients. Mix and season with a splash of extra virgin olive oil, a pinch of salt and if you want a round of pepper mix. And ready to eat or to go!!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 20 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
