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Quinoa Salad with Soft-Boiled Eggs & Roasted Broccoli Recipe

Quinoa Salad with Soft-Boiled Eggs & Roasted Broccoli recipe


This is a yummy salad with quinoa, soft eggs, and tasty broccoli. It's a healthy meal with veggies and nuts. You mix everything in a bowl and eat it with a special sauce. It's good for lunch or dinner and not too hard to make.


1 cup Quinoa
4 Eggs
400 g Broccoli
1 Red Bell Pepper
1 Ripe Mango
1/4 cup Fresh Parsley
100 g Plain Yogurt
1 Lemon
1 Red Chilli
30 g Walnuts
2 tbsp Olive Oil
Salt to taste
Black Pepper to taste


Preheat your oven to 200°C (400°F). Cut the broccoli into florets and the red bell pepper into strips. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.
Rinse the quinoa under cold water and cook it according to the package instructions. Once cooked, spread it out on a tray to cool down.
Bring a pot of water to a boil. Carefully lower the eggs into the water and boil for 7 minutes for a soft-boiled consistency. Transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel the eggs and cut them in half.
Peel and dice the mango. Thinly slice the chilli and roughly chop the walnuts.
In a small bowl, whisk together the plain yogurt, juice of the lemon, and 1 tablespoon of olive oil to create a creamy dressing. Season with salt and pepper to taste.
In a large bowl, combine the cooled quinoa, roasted broccoli, red bell pepper, diced mango, and chopped parsley. Drizzle with the yogurt dressing and toss until everything is well coated.
To serve, divide the salad among plates, top with soft-boiled eggs, sprinkle with chopped walnuts, chilli slices, and additional parsley leaves.

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