Grilled Egg and Quinoa Salad with Roasted Autumn Vegetables
This vibrant cold dish celebrates the comforting flavors of November, uniting grilled eggs with nutty quinoa and seasonal vegetables for a nourishing meal.
As the leaves turn and we gather to give thanks, this dish mirrors the spirit of gratitude found in cherished recipes shared among family and friends. Just as the findings on sleep and health remind us to care for ourselves, this hearty salad serves as a reminder to nourish our bodies with wholesome ingredients. The grilled eggs provide a rich texture while the quinoa and roasted vegetables offer seasonal warmth, making it a perfect addition to any autumn table. Inspired by Our Staff’s Favorite Thanksgiving Recipes | Thanksgiving Recipes 2024 | NYT Cooking and Sleep Apnea Linked to Parkinson’s Disease, New Study Finds.
Instructions
- Preheat the grill to medium-high heat.
- In a pot, combine quinoa and water; bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- Toss diced bell pepper, zucchini, and sliced red onion with olive oil, salt, and black pepper in a bowl. Spread on a baking sheet and roast in the oven for 15 minutes until tender and slightly caramelized.
- While vegetables roast, grill the eggs in a small grill-safe pan for about 6-8 minutes, or until the whites are set and yolks are still slightly runny.
- In a small bowl, whisk together lemon juice, mustard, and honey to create the dressing.
- Combine the cooked quinoa, roasted vegetables, and chopped parsley in a large bowl, then drizzle with the dressing. Toss gently to combine.
- To serve, place a generous portion of the quinoa salad on each plate and top with a grilled egg.