Tarragon Basil Egg Salad with Quinoa - Clean Eating Magazine

Tarragon Basil Egg Salad with Quinoa

This protein-packed salad takes eggs to such a high level, they’re practically the penthouse of nutrition. Enjoy the complete protein in quinoa, vitamin- and mineral-rich kale and antioxidant-rich cranberries.
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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.