Tarragon Basil Egg Salad with Quinoa

Serves: 2

INGREDIENTS:

• 3 eggs
• 3 tbsp plain Greek yogurt
• 3 chopped chives
• 1 tsp white wine vinegar
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp sea salt
• 1 tbsp black pepper
• 1 cup cooked quinoa
• 1 cup chopped steamed kale
• 2 tsp finely chopped fresh basil
• 1/4 cup dried cranberries
• 1 tsp olive oil

INSTRUCTIONS:

1. Make 3 hard-boiled eggs by placing eggs in a pot
2. Cover with cold water to 1 inch above eggs, bring just to a rolling boil and remove from heat. Let eggs sit in water for 10 minutes and then transfer eggs to an ice bath; peel and chop.
3. Mix chopped eggs with 3 tbsp plain Greek yogurt, 3 chopped chives, 1 tsp white wine vinegar, 1 tbsp finely chopped fresh tarragon, sea salt and black pepper, to taste.
4. Serve over top 1 cup cooked quinoa, 1 cup chopped steamed kale, 2 tsp finely chopped fresh basil, 1⁄4 cup dried cranberries and 1 tsp olive oil.