Quinoa Salad with Zucchini and Eggs

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium zucchinis, diced
• 1 red onion, diced
• 4 eggs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low and simmer, covered, until tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside to cool.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and red onion and cook until they are tender. Add the quinoa to the skillet and toss to combine. Allow the mixture to cool.
3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
4. In another skillet, cook the eggs sunny-side up.
5. Divide the quinoa mixture among four bowls. Top each bowl with a sunny-side up egg and drizzle the dressing over the top. Serve immediately.

Verdict:

This quinoa salad with zucchini and eggs is a healthy and satisfying meal that is perfect for lunch or dinner. The quinoa adds a nutty flavor and plenty of protein, while the zucchini and red onion add color and crunch. The tangy dressing ties everything together, and the sunny-side up eggs bring a satisfying richness. It’s a great way to enjoy a nutritious and flavorful meal!

Serving Suggestions:

This quinoa salad with zucchini and eggs can be served on its own as a vegetarian main course, but it also pairs well with grilled chicken or fish for added protein. You can also customize the salad by adding other vegetables, such as diced tomatoes or bell peppers, or topping it with crumbled feta cheese or sliced avocado.