Warning: This is nothing like traditional egg salad!
It’s better.
At least, the hubby and I both think so. But, then again, we both go ga-ga for just about anything involving Kalamata olives. And quinoa. And cucumbers.
Basically everything in this salad.
So, we may be just a little biased.
Regardless, if you enjoy quinoa, prepare yourself to fall in love!
Not only is this salad awesomely delicious, but it’s also super easy to prepare and can easily be made ahead of time, too!
What’s not to love??
Plus, it also gave us the chance to savor the last bit of golden grape tomatoes given to us by my amazing mother-in-law. They will be greatly missed.
Quinoa Egg Salad with Honey Lime Dressing
(Serves 4 as an entrée or 6 as a side dish)
Ingredients:
- 1 clove fresh garlic, peeled and halved
- 2 to 3 cups cooked quinoa (1 cup uncooked…try cooking it in yogurt whey instead of water. Trust me.)
- 1 large cucumber, quartered and chopped
- 10 oz. golden grape tomatoes, halved
- 3 hard boiled eggs, peeled and chopped (I used a box cheese grater to “chop” mine…easy and mess-free!)
- Sea salt, according to taste
- 20 Kalamata olives, pitted and chopped
- 1 batch Honey-Lime Dressing (using mint as the featured herb)
This recipe was featured on Fresh Bites Fridays! 🙂
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
I’ve cooked quinoa twice and always has this weird strong sour flavor.. I don’t know what am I doing wrong!
Hmmm, I wonder what could be causing that? Have you ever tried rinsing your quinoa before using it? I know many people prefer to, so maybe that would help??
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