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Serves 4     adjust servings

Kale and Quinoa Salad with Soft Boiled Eggs

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Ingredients

  • 1 bunch kale, chopped
  • 2 cups shredded red cabbage
  • 1 cup broccoli slaw
  • 1 bell pepper, sliced
  • 2 cups cooked quinoa
  • 4 eggs
  • 1/4 cup crumbled feta cheese

For the dressing

  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 2 cloves garlic, crushed

Instructions

  1. To soft boil the eggs: Bring a large pot of water to a boil. Gently lower the eggs into the water with a spoon and turn the heat to medium-low. Cook for 6 minutes and remove with a spoon to a strainer. Run under cold water to stop the cooking process. 
  2. Peel any eggs that you'll use in the next day or two, and keep any remaining eggs in-shell to peel the night before use. 
  3. For the dressing: shake all dressing ingredients in a small jar and refrigerate until ready to use. 
  4. To assemble: Divide the kale, cabbage, broccoli slaw, and bell peppers into four containers. 
  5. The night before you're planning to have a salad for lunch (or the morning of), drizzle 1/4 of the dressing on the veggies and massage to coat. Add 1/4 of the cooked quinoa, 1 soft boiled egg, and 1/4 of the feta. 
  6. Enjoy!

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Recipe Notes

  • I've found that the easiest way to peel eggs cleanly is under cool running water! The running water gets in between the shell and the egg to keep the shell from sticking. This especially works if the egg is fresh out of hot water, but in order to keep soft-boiled eggs fresh, only peel them up to about 2 days in advance. Any remaining soft-boiled eggs will keep in-shell for up to a week. 
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