What better way to ring in spring with this Spring Quinoa Salad with Soft Boiled Eggs?
Yay! Spring is here! One of my favorite seasons. Some of you may be thinking “Pipe down, we all have to wake up an hour earlier”. Well A) I am definitely one of those annoying types that you would call a “morning” person and B) not all of us do participate in this magic of changing the clocks. I don’t know why. Maybe Arizona was just like “screw it, that sounds like too much work” and now we just don’t. I respect it, we’re just rebels I suppose. Second to fall, spring in Arizona means the BEST weather/sunsets/activities to be doing all around town.
Spring also means, a whole new slew of produce. Which is why I couldn’t wait to whip up this Spring Quinoa Salad.
I mean really, I can use just about any excuse in the book to be eating asparagus. But the true star of the spring quinoa salad, you ask? Well none other than this beaut of a soft boiled egg. If you have never soft boiled an egg, this spring quinoa salad is begging for your attention. The outside is firm, but the inside is the savory cadbury egg you never knew egg-sisted (ha, did you catch that?). Seriously, make a few of these babies at a time and use them in salads, grains bowls, in soup… the list could go on.
My inspiration for this spring quinoa salad came from my new book that I am OBSESSED with. The book is called Simple Fare by Karen Mordechai.
The food photography is amazing and the recipes are straight forward. If you are a foodie of any sort I highly recommend it. Click the title of the book to purchase it on Amazon.
Anyways, I will actually pipe down now because I have some cake orders to get to and you have a spring quinoa salad to make.
Spring Quinoa Salad with Soft Boiled Eggs
- 1 Cup White Quinoa
- 2 Cup, Broth of Choice (I used beef)
- 1 Bay Leaf
- 1 tsp, Salt
- 1 Bundle of Asparagus, trimmed
- Olive Oil
- 8 oz, English Peas
- 2 Spring Onions, sliced
- 1 Avocado, sliced
- 4 Eggs
- 1/4 Cup, Manchego Cheese, Shaved
- Optional: Topped with Micro Arugula, Red Pepper Flakes, and Lemon Garlic Tahini Sauce (link to sauce is in blog post)
In rice cooker, add quinoa, broth, bay leaf and salt and allow to cook until done
Preheat Oven to 375
Toss asparagus in olive oil salt and pepper
Spread onto baking sheet
Once oven is Preheated, bake for 16 Minutes, until roasted
While asparagus and quinoa are cooking follow instructions on microwaving English peas or
Bring small pot of salted water to boil
Add peas and allow to cook for 2 minutes
Remove from water and run under cold running water (this is called blanching and shocking)
To soft boil your eggs, bring pot of water to boil
Once boiling lower eggs into pot with slotted spoon
Allow to cook between 6-7.5 Minutes, the longer it cooks the more firm the center will be
When finished, immediately places in ice water to cool
After about 3-5 minutes carefully remove egg shell and place under running water
Once quinoa and asparagus are done cooking, you can assemble your bowl
First add quinoa and top with asparagus, onions, peas, avocado, manchego cheese, soft boiled eggs, along with any additional toppings (the garlic lemon tahini is a must, link is above in blog post)