Salad is a great lunch (or even dinner) in the spring and summer. Asparagus is in season and the quinoa and hard boiled eggs make it plenty hearty and filling. I serve it with goat cheese, crusty bread and a simple vinaigrette. Bacon, cherry tomatoes, and feta cheese would make great additions or substitutes for a salad next week:)
Spring Asparagus Salad with Goat Cheese
With Asparagus in season, a hearty salad with quinoa and hard boiled eggs is the perfect lunch or dinner, top it with avocado and goat cheese!
Ingredients
- a few handfuls of spinach or any greens
- ¼ c red quinoa, cooked (per person), served warm or cold follow package instructions
- hard boiled eggs, quartered, see notes**
- asparagus (leftover grilled or blanched-- or to cook, drop trimmed asparagus into salted boiling water for 2 to 4 minutes)
- avocado, sliced (half per person)
- goat cheese, crumbled
- basic vinaigrette, homemade or store-bought or lemon juice and olive oil
Instructions
- Assemble salads on individual plates or make a large platter family style. The amounts are not given exactly, use as much as you like of each ingredient to feed just yourself or any amount of people. Drizzle with vinaigrette and serve with crusty bread
- **For perfectly cooked eggs...Place eggs in a pot covering them with cold water by about an inch. Bring to a boil over high heat. Right when they reach a boil, remove the pot from the heat and cover. Let them sit in the hot water for 15 minutes. Run under cold water, crack and peel.
- ***Make extra eggs for your fridge for the week. Use them for egg salad, salmon bagels or any dinner salad, on a veggie and dip platter, or a quick breakfast to go!
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