Photo: Erik Putz
There's a lot going on in this quinoa bowl. But crispy apple, shredded carrots, beets and a hard-boiled egg all get along nicely with the herb dressing.
1 cup quinoa
4 cups loosely packed mixed baby greens
4 medium hard-boiled eggs, halved
1 cup shredded beets
1 cup shredded carrots
1 apple, quartered, cored and sliced
¼ cup roasted unsalted sunflower seeds, optional
½ cup Balkan-style plain yogurt
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
1 tsp Dijon mustard
¼ tsp salt
¼ cup chopped mixed herbs such as parsley, chives, thyme and basil
Cook quinoa following package directions, 15 to 17 min. Fluff with fork.
Whisk together dressing ingredients, except herbs, until smooth. Stir in herbs.
Divide quinoa among four bowls. Top each with greens, 1 egg, beets, carrots, apple, and sunflower seeds, if desired. Serve with Yogurt Herb Dressing.
Calories 389, Protein 15g, Carbohydrates 47g, Fat 17g, Fibre 7g, Sodium 310mg.
Good source of Vitamin B12.
For creamy medium-boiled eggs, lower eggs into a pot of boiling water and cook for 8 min. Drain, then rinse in cold water.
Originally published in the Today’s Parent Summer 2017 issue. Photo by Erik Putz.
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