Egg-Fried Quinoa
A meal prep-friendly salad you'll still be craving after day 3? Count us in. This quinoa twist on fried rice is full of fresh, satisfying textures and flavors that'll keep you fueled all week long.
Ingredients
Salad
- 6 Vital Farms Eggs, whisked
- 1 tablespoon Vital Farms Unsalted Butter
- 3 cups quinoa, cooked
- 1 bundle of scallions, chopped
- 2 cups edamame, cooked
- 1 cup kale, finely chopped
- 1 cup dried cranberries
- 2 tablespoons sesame seeds
- almonds, slivered, for serving
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoons water
- 1 tablespoon lemon juice
- salt and pepper, to taste
Instructions
- Make the dressing by placing all ingredients into a bowl. Whisk until thoroughly combined. Divide the dressing between small containers, and set aside.
- Heat a large pan on medium-high heat. Melt the butter and swirl to fully coat the pan. Add the whisked eggs to the pan. Cover the pan and cook undisturbed for about 3-5 minutes, until fully cooked.
- Remove the eggs from the pan. Chop into fine pieces and set aside.
- In a large bowl, add the eggs, quinoa, scallions, edamame, kale, cranberries, and sesame seeds. Mix until all ingredients are thoroughly combined.
- Divide the egg fried quinoa into preferred meal prep containers with the dressing containers for the week.
- Add the almond slivers to the quinoa fried rice before serving. Enjoy!
