Roasted Asparagus and Quinoa Salad with Jammy Eggs

Name: Roasted Asparagus and Quinoa Salad with Jammy Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 eggs; 400 g can borlotti beans, drained; 150 g quinoa; 500 g asparagus, ends trimmed and halved if long; 3 courgettes, thickly sliced; 2 red onions, halved and cut into chunks; 2 ready-cooked beetroot, diced; 3 tbsp extra-virgin olive oil; 1 tbsp balsamic vinegar; 1 tbsp capers; 4 tbsp chopped dill; 1 tsp olive oil

A vibrant, nutrient-packed grain bowl featuring tender roasted vegetables, protein-rich quinoa, and perfectly soft-boiled eggs. Finished with a zesty caper and dill dressing, it's a satisfying meal that's perfect for a healthy lunch or light dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

eggs
4
can borlotti beans, drained
400 g
quinoa
150 g
asparagus, ends trimmed and halved if long
500 g
courgettes, thickly sliced
3
red onions, halved and cut into chunks
2
ready-cooked beetroot, diced
2
extra-virgin olive oil
3 tbsp
balsamic vinegar
1 tbsp
capers
1 tbsp
chopped dill
4 tbsp
olive oil
1 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Lightly coat the trimmed asparagus, sliced courgettes, and onion chunks with 1 tsp of oil. Spread the vegetables across two baking sheets and roast for 20-25 minutes until tender and slightly browned.

While the vegetables are roasting, cook the quinoa in a large pot of boiling water for 20 minutes. Remove from heat and let it sit for 5 minutes before draining well.

In a separate saucepan, boil the eggs for 7 minutes to achieve a soft, jammy yolk. Immediately run them under cold water to stop the cooking process, then peel and halve them.

Prepare the dressing by whisking together the extra-virgin olive oil, balsamic vinegar, capers, and 3 tbsp of the chopped dill.

In a large mixing bowl, toss the cooked quinoa with the borlotti beans, roasted courgettes, roasted onions, and half of the prepared dressing.