Southwestern Roasted Vegetable Quinoa Salad with Poached Egg
Ingredients
The salad
-
1
cup
quinoa
-
2
cups
water
-
2
tablespoons
olive oil
-
1
teaspoon
salt
-
½
teaspoon
cracked pepper
-
1
medium
zucchini, diced
-
1
medium
yellow squash, diced
-
1
medium
red pepper, diced
-
2
ears
corn, sliced off the cob
-
½
medium
red onion, diced
-
2
medium
roma tomatoes, diced (seeds removed)
-
½
teaspoon
smoked paprika
-
1
tablespoon
fresh lime juice
Toppings
-
4
large
eggs, poached
-
2
medium
avocado, sliced
-
to taste
fresh cilantro (garnish)
Instructions
- Preheat the oven to 400°F.
- Spray a baking sheet with cooking spray.
- In a large bowl, combine the zucchini, yellow squash, red pepper, red onion, tomatoes, corn, olive oil, salt, and pepper, and toss to coat.
- Spread the vegetables on the baking sheet and bake for 20 minutes, then let cool.
- In a medium saucepan, bring quinoa and water to a boil, then reduce to a simmer and cover, cooking for 15-20 minutes until water is absorbed.
- Fluff the quinoa with a fork and mix in the roasted vegetables, smoked paprika, and lime juice.
- Poach the eggs according to your preferred method.
- Serve the poached eggs on top of the quinoa salad with sliced avocado and garnish with fresh cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
200mg
You might also like