Vibrant Quinoa Veggie Egg Salad A Quick Superfood Delight

Craving a meal that’s as light as it is satisfying, packed with goodness, and incredibly easy to whip up? Look no further! This Vibrant Quinoa Veggie Egg Salad is your new go-to for a healthy, refreshing, and fuss-free dish. Designed to be gentle on your digestive system while delivering a powerful nutritional punch, it’s a perfect choice for busy weeknights or a wholesome lunch. Forget complicated cooking; this salad is all about simple assembly. It takes a mere ten minutes from start to finish, boasting a wonderfully simple preparation process. The flavors are a delightful balance of tangy and savory, making each bite exciting without being overpowering. It’s a recipe that proves healthy eating can be both delicious and incredibly accessible, especially for those looking for lighter options or a nutrient-boosted meal.

Let’s gather our stars for this delightful salad! You’ll be amazed at how these simple components come together.

• Cooked Tri-Color Quinoa: 100 grams (about 1/2 cup cooked). Quinoa is a complete protein and a fantastic base. If you don’t have pre-cooked quinoa, cook 1/3 cup of dry quinoa according to package directions, which will yield roughly this amount. Any color quinoa works, but tri-color adds a pretty visual element.
• Cherry Tomatoes: 50 grams (about 1/2 cup). Washed and halved. These offer a burst of sweetness and juiciness.
• Dried Black Fungus Mushrooms: 5 grams. These need to be rehydrated and blanched. Once prepared, they offer a unique, slightly chewy texture and are packed with nutrients. If black fungus is hard to find, you can substitute with thinly sliced rehydrated shiitake mushrooms for a similar texture, or simply omit them if unavailable. To prepare: soak dried black fungus in cold water for about 20-30 minutes until fully softened, then drain and blanch in boiling water for 1-2 minutes, drain again, and chop if pieces are large.
• Lettuce Leaves: 5 large leaves. Washed and roughly torn or chopped. Use your favorite crisp lettuce, like romaine or butter lettuce, for best texture.
• Hard-Boiled Eggs: 2 large. Peeled and diced. Ensure they are fully cooked and cooled before dicing.
• Chia Seeds: A generous sprinkle. These tiny powerhouses add fiber, omega-3s, and a little texture. No need to pre-soak them here; they’ll absorb moisture from the dressing.
• Soy Sauce (Light): 1 tablespoon. This provides the savory umami base. Use tamari if you need a gluten-free option.
• Vinegar: 2 tablespoons. White vinegar or rice vinegar are great choices for a clean, bright tang. Apple cider vinegar works too, but will add a slightly fruitier note.

Now, let’s bring it all together. It’s as simple as mixing a few things in a bowl!

1. Start by getting your large salad bowl ready. Pour in the 100 grams of cooked tri-color quinoa. This forms the hearty foundation of our salad.
   
2. Next, add the 50 grams of washed and halved cherry tomatoes. Their bright color and fresh taste will complement the other ingredients beautifully.
   
3. Tear or chop your 5 large lettuce leaves into bite-sized pieces and add them to the bowl. Ensure they are clean and ready to go.
   
4. Now, add the prepared rehydrated and blanched black fungus mushrooms. Their unique texture adds another dimension to the salad.
   
5. Spoon in the 2 diced hard-boiled eggs. These provide a creamy richness and extra protein. Make sure they’re cooled before dicing.
   
6. Time for the dressing! Pour in 2 tablespoons of vinegar. This is where the tangy freshness comes from.
   
7. Follow with 1 tablespoon of light soy sauce. This brings the savory depth.
   
8. Gently toss everything together until all the ingredients are well combined and coated with the dressing. Once everything is beautifully mixed, finish with a generous sprinkle of chia seeds over the top. Now, give it one final light toss or serve as is.
   
9. And voilà! Your beautiful, healthy, and delicious salad is ready.
   

Taking that first bite is pure bliss. The tender quinoa, juicy tomatoes, the satisfying chew of the black fungus, and the hearty eggs all meld together with the zesty vinegar and savory soy sauce. It’s a symphony of textures and flavors that feels incredibly nourishing without weighing you down. This salad is perfect on its own for a light lunch or dinner, or it can be a fantastic side dish to grilled chicken or fish. It’s a testament to how simple ingredients and minimal effort can create something so wonderful and good for you. Why not give it a try this week? We’d love to hear what you think! Feel free to share your experience, any variations you tried, or your favorite healthy salad creations in the comments below. Happy cooking!