Quinoa Salad with Egg & Veggies.

This colorful, protein-rich salad is perfect for a mid-morning reset. Packed with fiber, healthy fats, and slow-release energy, it’s ideal after a morning yoga session or as a light lunch between activities.

Ingredients

Method

Nutrition

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Step 1

Rinse and cook quinoa according to package instructions. Let cool slightly.

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For

2

M

I

1/2

cup

Quinoa, dry (yields ~1 1/2 cups cooked)

1

Cucumber, diced

1/2

Red bell pepper, chopped

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Per Serving

Calories

320kcal

Fat

16g

Carbs

28g

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Notes

Swap feta for avocado for a dairy-free version. | Add chickpeas or grilled chicken for extra protein. | This salad travels well — perfect for packed lunches or beach picnics.

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