This is delicious and just as beautiful with roasted carrots and almond slivers instead of sunflower seeds. This site uses Akismet to reduce spam. Copyright © 2020 Naturally. I would have never thought to put a soft boiled egg in a salad! I absolutely love this idea. I went for the hard boiled version of egg. I usually go for hard-boiled in my salads, but I think next time I’m going to have to mix it up a bit. You inspired my dinner tonight! Must give this a try. Yum! I started with my lone sweet potato (because it is the time of year when I only develop recipes with sweet potatoes-not really, but it always feels like it), some quinoa, gorgonzola that I bought awhile ago with intentions to make other things, and just for good measure, some sunflower seeds. Cube sweet potato and onion. 10 %, lbs red potatoes, scrubbed (about 6 medium or 18 small). Thanks for the delicious and easy Quinoa recipe. Swoon. the very best ever potato salad you will ever have, hands down!! […] Sweet Potato and Quinoa Salad with Soft boiled Egg by Naturally Ella […], […] Saturday:  Salad (using leftover sweet potato and quinoa) […], Your email address will not be published. This recipe is beautiful, photogenic and I cannot wait to try it! I needed some color in my life. I can’t wait to explore your site more because I can tell there is a lot that I am going to love! Hi Erin! Learn how your comment data is processed. In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Soft-boiled eggs in salad is a great idea! Can’t wait to try this. I made your yummy salad for a family get together and the bowl was scraped clean. Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ cup warm water in a … Add 2 teaspoons salt … love all of these ingredients, even specifically soft boiled eggs, sweet potatoes are one of my favorites too, and haven’t seen these all in one place as beautifully as in this recipe, so thank you! And so packed with goodness. Delicious. 31.9 g Remove and place in an ice bath for 60 seconds. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes … I stumbled upon you site by googling the ingredients I had available. This was amazing! It’s the type of meal you eat and then feel like you can tackle the world (although thinking back, that might have been all the tea I drank right before eating this salad). Tag @naturallyella on Instagram and hashtag it #naturallyella. Delicious flavor balance plus great levels of protein. Let sweet potatoes and quinoa cool while making soft-boiled eggs. Drain; cool potatoes slightly and peel if you like. cooking time does not include refrgeration time. Toss with 1/2 tablespoon olive oil and rosemary. I walked into my kitchen with one goal in mind: make a hearty salad without having to go to the store. However, the lettuce was as far as I got. Putting eggs on a salad is one of my favorite quick strategies! I don’t have the ingredients to make this right now, but I am now craving a soft boiled egg. Drizzle olive oil and balsamic vinegar over salad and toss together. Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes. I actually found the black didn’t taste much different but then again, I had it mixed in with a whole mess of ingredients! Here is a great post on some of the many health benefits of Quinoa – I made some tweaks based on what I had in the house, but that’s the spirit of this dish, right? This is truly the perfect salad. I’m trying to to work this in a food prep meal. And those eggs on top? Spam not included. Once the eggs are done cooking, scoop the eggs out of the pan individually with a tablespoon and place them into the bowl of ice water. Top salad with eggs. Required fields are marked *. Even the little ones like it. Bring a pot of water to a boil and reduce to a fast simmer. Place in a large pot and cover with 1 inch of water. The eggs and just the right amount of quinoa make this salad. Either way- it’s delicious and perfectly filling. Oh goodness, this looks so tasty! on the Cookd Pro Theme, Chocolate Bundt Cake with Salted Caramel ». No dressing…just a drizzle of lemon juice on top. Pour about half the balsamic dressing on top of each serving. How many portions is this for? Remove from heat and let sit for another 5 minutes, still covered. I had no plan for this salad other than I wanted it to be hearty. Get all the inspiration delivered directly to your inbox. Just a really wonderful recipe!! Thanks! Thanks! This salad is perfect for a bit of January pick-me-up. Feta or Goat Cheese would be nice and I believe, most brands use pasteurized milk! . Hey, I love this recipe and we keep coming back to it. I still on occasion walk into my kitchen and feel ho-hum, as if all the ingredients I have can’t make one decent meal. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes. Preheat oven to 400˚. Total Carbohydrate YUM! I tossed the whole thing together with a drizzle of olive oil and balsamic vinegar and called it good. This salad looks like the perfect mid-week winter meal! Cover potatoes with 1 inch of water in stockpot or Dutch oven. And I’ve never thought of putting one on a salad! Cut each potato in half. I’ve never soft poached an egg before though… very excited to try. Thank you so much for sharing! Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently. This is gorgeous Erin! Your email address will not be published. For each serving, arrange the lettuce, eggs, avocado slices, rosemary sweet potato fries, feta cheese, and sunflower seeds on a plate. I’ve always loved hardboiled eggs on my salad but recently I’ve felt on a roll with runny eggs (of course, this salad can also be made with hardboiled- it’s really up to you!). Eggs on top of anything make such a good meal . I knew I wanted a salad. Well almost good. I bought lettuce at the store (my first time since March- I get so spoiled with the CSA) with the goal of making a big salad. I used to be horrible about this and that would often lead to me convincing M to order food (but, I’d do it in a way that seemed like he came up with the idea to order food so I didn’t feel guilty about not tackling something in the kitchen). Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste. Roast until tender, 20-25 minutes. I did the sweet potatoes, onions, and quinoa like you, but I used spinach instead of lettuce, goat cheese instead of gorgonzola, omitted the eggs and sunflower seeds, and instead added black beans and avocado. Oh, you’ve really made me want to master the soft-boiled egg with this one, Erin. Thanks so much!! I usually only cook with the white seeds but have heard that the black have a much stronger flavour and are equally as nutritious, so I’ll have to try them. Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch. However, I’m not able to eat gorgonzola at the moment (or any unpasteurised or blue cheeses) – what would you suggest as an alternative?