8 eggs, large
1 cup red quinoa
½ teaspoon kosher salt
1 pint cherry tomatoes, halved
Preserved Lemon Vinaigrette:
2 tablespoons minced shallot
¾ cup olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
¼ teaspoon chile de arbol, seeded, crushed
2 tablespoons minced preserved lemon or lemon peel granules
1 cup dried cherries, plumped in hot water
1 cup mint, stemmed
2 cups arugula, stemmed
2 cups watercress, stemmed
1 cup almonds, toasted
1 ½ cups white beans, drained and rinsed
2 avocados, pitted and cubed
Fresh ground black pepper to taste
Recipe and photo courtesy of the Egg Nutrition Center [2], developed by the Culinary Institute of America.
Links
[1] https://oldwayspt.org/grain/quinoa
[2] http://www.eggnutritioncenter.org