After our Christmas butter overload {both of these cookie recipes called for two+ stick of butter each...yikes} I am in serious need of some power food. Enter Naturally Ella and her amazing Sweet Potato & Quinoa Salad with Soft Boiled Eggs recipe. It was so easy and turned out absolutely delicious. It's great for vegetarians {the egg and quinoa amp up the protein} but satisfying enough for meat-lovers like my boyfriend. Recipe below.
More healthy food ideas: Summer Corn Salad, Spring Vegetable Risotto with Poached Eggs
Sweet Potato & Quinoa Salad with Soft Boiled Eggs {via Naturally Ella}
SWEET POTATOES:
1 medium sweet potato
½ medium onion
½ tablespoon olive oil
1 tablespoon fresh rosemary, minced
QUINOA:
½ cup uncooked quinoa
1 cup water
SALAD:
2-3 handfuls of lettuce
⅓ cup gorgonzola
¼ cup sunflower seeds
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2-3 eggs
INSTRUCTIONS:
Preheat oven to 400˚. Cube sweet potato and onion. Toss with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.
Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.
Let sweet potatoes and quinoa cool while making soft-boiled eggs.
Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.
In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs. Enjoy!
Image via Naturally Ella
