Best 3 Quinoa Salad With Eggs Dill Recipes

Quinoa salad with eggs and dill is a refreshing, healthy, and flavorful dish that is perfect for lunch, dinner, or a light meal. It is loaded with protein, fiber, and essential nutrients, making it a nutritious and satisfying choice. The combination of quinoa, eggs, dill, and a tangy dressing creates a delicious and balanced meal. This salad is also highly customizable, allowing you to add your favorite vegetables, herbs, and spices to create a unique and flavorful dish. With its vibrant colors, delightful textures, and zesty flavors, this quinoa salad is sure to be a hit at any gathering.

In addition to the main quinoa salad recipe, the article also includes two variations: a Mediterranean Quinoa Salad and a Spicy Mexican Quinoa Salad. The Mediterranean Quinoa Salad incorporates fresh vegetables like tomatoes, cucumbers, and bell peppers, along with feta cheese and a tangy vinaigrette dressing. The Spicy Mexican Quinoa Salad adds a kick of heat with chili powder, cumin, and cayenne pepper, and is topped with avocado and a creamy cilantro dressing. With these three recipes, you can enjoy a variety of delicious and healthy quinoa salads that are perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA SALAD WITH EGGS & DILL

Quinoa salad with eggs & dill image

Quinoa is a complete protein that contains all eight essential amino acids. Enjoy it here as part of a salad

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 10

Ingredients

120g quinoa, rinsed
6 eggs
320g asparagus, woody ends trimmed and halved if too long
4 tbsp extra virgin olive oil
2 tsp apple cider vinegar
6 spring onions, finely chopped
2 tbsp chopped dill
2 tbsp chopped basil, plus a few leaves to serve
15g capers, rinsed
320g cherry tomatoes, halved

Steps:

Boil the quinoa in plenty of water for 20 mins. Leave for 5 mins, then rinse and drain well. Meanwhile, boil the eggs for 7 mins in another pan with the asparagus above in a steamer. If the eggs are ready and the asparagus isn't quite tender, remove the eggs from the pan and put in cold water while continuing to cook the asparagus for a few more minutes. Peel the eggs.
To make the dressing, mix the extra virgin olive oil and apple cider vinegar with the chopped spring onions, herbs and capers.
Tip the quinoa into a bowl and toss through three-quarters of the dressing and the tomatoes. Spoon half onto plates and the rest into two containers. Arrange the asparagus on top of the salads with three egg halves on each one, then spoon over the remaining dressing and scatter with the basil leaves. Seal and chill the packed salads. Will keep in an airtight container in the fridge for up to a day.

Nutrition Facts : Calories 360 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.53 milligram of sodium

EGG SALAD WITH DILL

Egg Salad with Dill image

Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.

Provided by Sharon Thompson

Categories Salad Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs, peeled
3 tablespoons mayonnaise, or more as needed
1 ounce cream cheese, softened
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh dill
1 teaspoon Dijon mustard (such as Grey Poupon®)
1 teaspoon paprika
½ teaspoon salt

Steps:

Cut hard-boiled eggs in half, removing egg yolks from egg whites.
Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g

SIMPLE LEMON DILL QUINOA CHICKPEA SALAD

Simple Lemon Dill Quinoa Chickpea Salad image

This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 8

Ingredients

1/2 cup uncooked quinoa (rinsed with cold water (about 1 1/2 cups cooked))
1 15-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
About 6 scallions (sliced (about 1/2 cup))
1/4 cup chopped fresh dill (1 generous handful)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt + more to taste

Steps:

Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
Add the chickpeas, scallions, and dill. Stir gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
Taste and add more salt if desired. Flavors will develop more after the salad chills.
Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.

Nutrition Facts : Calories 301 kcal, Sugar 2 g, Sodium 411 mg, Fat 17 g, SaturatedFat 2 g, Carbohydrate 33 g, Fiber 7 g, Protein 8 g, ServingSize 1 serving

Tips:

Use fresh, high-quality ingredients for the best flavor. Look for quinoa that is fluffy and not too dense, and eggs that are fresh and free-range.
To cook the quinoa perfectly, rinse it thoroughly before cooking and then cook it according to the package directions. Quinoa is done cooking when the grains are translucent and the germ has separated from the grain.
If you are short on time, you can use pre-cooked quinoa. Just be sure to fluff it up with a fork before adding it to the salad.
Feel free to customize the salad to your liking. Add more or less dill, or swap out the feta cheese for another type of cheese, such as goat cheese or blue cheese.
This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Quinoa salad with eggs and dill is a delicious, healthy, and easy-to-make salad that is perfect for a light lunch or dinner. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. This salad is also very versatile and can be customized to your liking. So next time you are looking for a healthy and satisfying salad, give this quinoa salad with eggs and dill a try.