Quinoa Veggie Bowl with a Lemon Mustard Vinaigrette
Servings
4people
Servings
4people
Ingredients
Instructions
  1. To make the hard boiled eggs, place eggs in a medium saucepan and cover completely with water. Bring the water to a boil over high heat. Once the water comes to a rolling boil, turn the heat off under the pan and set a timer for 10 minutes. While the eggs are sitting, make a water bath by filling a bowl with ice and cold water. Once the 10 minutes have passed, use a slotted spoon to remove the eggs from the hot water and transfer them to the cold water bath. This will help with peeling the shells off of the eggs. Let the eggs cool for few minutes and then peel and quarter them.
  2. To make the vinaigrette combine the olive oil, lemon juice, zest, mustard, honey, salt and pepper in a small bowl. Whisk well to combine. Adjust seasoning as needed.
  3. Arrange the vegetables over the cooked quinoa or combine the cooked quinoa, the vegetables, the fresh herbs and the hard boiled eggs and toss together. Drizzle with the vinaigrette and serve.