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🥗 Colorful Quinoa Salad with Egg and Vegetables

366 kcal · 30 min · 4 servings

Ingredients

• 150 g Quinoa
• 300 ml Vegetable broth
• 3 hard-boiled eggs
• 300 g Kidney beans (can)
• 1 stalk Leek
• 3 Tomatoes
• Olive oil
• Salt
• Pepper (from the mill)
• 2 tbsp freshly chopped parsley
• Lemon juice (to taste)

Instructions

1. 1. Rinse the quinoa under running water until the water runs clear.
2. 2. Bring the vegetable broth to a boil in a pot.
3. 3. Add the quinoa to the boiling broth.
4. 4. Simmer the quinoa covered on low heat for about 15 minutes.
5. 5. Remove the pot from the heat.
6. 6. Drain any excess liquid if necessary.
7. 7. Let the quinoa cool down completely.
8. 8. Peel the boiled eggs.
9. 9. Chop the eggs into small pieces.
10. 10. Rinse the beans in a colander with cold water.
11. 11. Let the beans drain well.
12. 12. Slice the leek lengthwise.
13. 13. Remove the green tops and any dirty parts from the leek.
14. 14. Cut the leek into thin rings.
15. 15. Pour boiling water over the tomatoes.
16. 16. Shock the tomatoes immediately with cold water.
17. 17. Remove the skin from the tomatoes.
18. 18. Cut the tomatoes into quarters.
19. 19. Remove the core from the tomato quarters.
20. 20. Dice the tomato flesh into small cubes.
21. 21. Heat some oil in a frying pan.
22. 22. Sauté the leek in the hot oil.
23. 23. Add the beans to the pan.
24. 24. Season the mixture with salt and pepper.
25. 25. Remove the pan from the heat.
26. 26. Mix the cooled quinoa with the tomatoes.
27. 27. Add the fresh herbs.
28. 28. Fold in the chopped eggs.
29. 29. Mix the sautéed leek and bean mixture with the rest of the salad.
30. 30. Season the salad to taste with lemon juice, salt, and pepper.
31. 31. Stir two tablespoons of oil into the finished salad.
32. 32. Portion the salad into small bowls.
33. 33. Serve the salad.

Nutrition per serving

• kcal: 366
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 40 g