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
- For the hard boiled eggs: Place eggs in a medium heavy saucepan. Add water to cover by 2 inches. Bring to a boil. Immediately remove from heat. Cover and let stand for 10 minutes. Transfer eggs to a bowl of ice water to cool. Gently crack the eggs and peel in a bowl of cold water.’
- For the quinoa: Bring quinoa, salt, and 2 cups of water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is tender, 8-10 minutes. Remove the pan from the heat and let sit for 15 minutes. Fluﬀ the quinoa with a fork and transfer to a large bowl.
- For the lemon vinaigrette: Purée shallot, oil, lemon juice, vinegar, mustard, honey, and chile in a blender until smooth. Place in a bowl and add the preserved lemon. Mix to combine.
- Assembly: Cut the hard boiled eggs into little wedges. Drain the cherries. In a small bowl, add the mint, arugula, watercress, and dried cherries, and toss with enough vinaigrette to coat. Divide the salad among 8 plates and sprinkle with toasted almonds. Arrange the hard boiled eggs, cherry tomatoes, quinoa, white beans, and diced avocado artfully on top of the salad. Season with black pepper. Drizzle with more vinaigrette and serve.
Recipe and photo courtesy of the Egg Nutrition Center, developed by the Culinary Institute of America.
Total Fat: 18g
Saturated Fat: 3g