Avocado, Egg & Quinoa Salad

Vegetarian, filling & comforting

This salad brings together the winning combo of eggs and avocado—because, let’s be honest, it tastes amazing! Since I skip meat, I crafted this recipe with vegetarians in mind by adding protein-packed quinoa and crunchy pumpkin seeds. Perfect for vegetarians or anyone wanting to increase their protein intake without turning to animal products. Ready to make this Avocado, Egg & Quinoa Salad? Try it now.

15 minutes

Avocado, Egg & Quinoa Salad

Why quinoa?

Why did I add quinoa? Because research shows that quinoa is an excellent meat substitute; it even has a higher protein content than meat! Its protein delivers all eight essential amino acids, packs a punch of minerals, and includes the vital omega-3, omega-6, and omega-9 fats.

Plus, it's naturally gluten-free. Unlike many plant-based foods, quinoa provides these essential building blocks in one tasty package.

Why pumpkin seeds?

Why did I add pumpkin seeds? Because these little gems are packed with protein, healthy fats, and essential minerals like magnesium, iron and zinc—perfect for energising your day. Plus, their crunchy texture adds a satisfying bite to this salad.

15 minutes

Ingredients for 1 salad:

• 2 boiled eggs

• 2 tablespoons quinoa

  You can find quinoa in red, black, and white varieties. This recipe calls for white quinoa, but red quinoa works just as well—it’s nutrient-rich no matter which you choose.

• 2 handfuls of lettuce

• 6 cherry tomatoes

• 1/4 cucumber

• 1 avocado

• 1 tablespoon pumpkin seeds

• 1 tablespoon Parmesan Cheese

• for the dressing use equal amounts of (1 tablespoon):

  • olive oil

  • raspberry vinaigrette

  • mayonnaise

  • apple cider vinegar

• salt and pepper

The base of the salad

How to make Avocado, Egg & Quinoa Salad

I love cooking efficiently, which means I always plan the order of preparation to make the best use of time and have everything ready ASAP. Here’s how to make this salad step-by-step in 15 minutes:

Step 1

First things first: cook the eggs & the quinoa. Bring 1 liter of water to a boil in a kettle; you can speed up the cooking time by adding hot water to the quinoa. Wash the quinoa and add it to the pan. Once it boils, set a timer for the eggs (4-5 minutes) and the quinoa (about 12 minutes).

Step 2

Take a plate and lay down a bed of fresh lettuce. Chop the cucumber and cherry tomatoes into small pieces, then scatter them over the lettuce. Slice the avocado and add it on top. Finish it off with a generous spoonful of pumpkin seeds for a perfect crunch.

Step 3

Whisk together the dressing using equal parts (1 tablespoon each) of olive oil, raspberry vinaigrette, mayonnaise, and apple cider vinegar.

Once the quinoa is cooked and just starting to fall apart, let it cool. Then, toss it with the dressing and drizzle over your salad. After the eggs are cooked, let them cool slightly, peel, and add them to the salad. Finish with a spoonful of Parmesan cheese, and season with salt and pepper to taste.

Enjoy your meal! Love Joyce

If you try this Avocado, Egg & Quinoa Salad, I would love to know what you think! Please let me know in the comments below. Thank you.