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,…