Quinoa salad with egg & curry dressing
Quinoa salad with egg & curry dressing
727kcal Per person
30g Protein
96g Carbs
25g Fat
12g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 1 egg
- 6 cherry tomatoes
- 1 zucchini
- ½ red onion
- 1 tablespoon olive oil (15 ml)
- 2 fluid ounces yogurt, nonfat (60 ml)
- 1 teaspoon curry powder (2 g)
- 1 ounce raisins (28 g)
Preparing this recipe
- Prepare the quinoa according to the instructions on the packaging.
- Boil the egg for 6-8 minutes.
- Cut the tomatoes in half and dice the zucchini. Finely chop the onion.
- Heat the oil in a frying pan and sauté the tomatoes, zucchini and onion for 5 minutes until they are golden brown and tender.
- Mix the yogurt with curry powder and salt to taste to create a sauce.
- Rinse the boiled egg with cold water, peel it and cut it in half.
- Combine the cooked quinoa with the sautéed tomatoes, onion and zucchini. Season with pepper and salt. Distribute the egg and raisins over the quinoa.
- Serve with the curry sauce.
Tip van FitChef
1. Fresh chives go really well with this quinoa salad.
2. Not in the mood for raisins but still want a sweet touch? Give this quinoa salad a try with some chunks of pineapple mixed in. Just heat them up for a bit before adding to the salad.
