Sweet Potato and Quinoa Salad with Soft-Boiled Eggs

I walked into my kitchen with one goal in mind: make a hearty salad without having to go to the store. 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. 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).

I knew I wanted a salad. 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 needed some color in my life.

However, the lettuce was as far as I got. I had no plan for this salad other than I wanted it to be hearty. 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. I tossed the whole thing together with a drizzle of olive oil and balsamic vinegar and called it good.

Well almost good. I mean, why stop there when you can add eggs? 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!)

This salad is perfect for a bit of January pick-me-up. 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). Either way- it’s delicious and perfectly filling.

Sweet Potato and Quinoa Salad with Soft-Boiled Eggs

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Erin Alderson

Ingredients

• Sweet Potatoes:
• 1 medium sweet potato
• ½ medium onion
• ½ tablespoon olive oil
• 1 tablespoon fresh rosemary, minced
•  
• Quinoa:
• ½ cup uncooked quinoa
• 1 cup water
•  
• Salad:
• 2-3 handfuls of lettuce
• ⅓ cup gorgonzola
• ¼ cup sunflower seeds
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2-3 eggs

Instructions

1. Preheat oven to 400˚. Cube sweet potato and onion. Toss with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.
2. Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.
3. Let sweet potatoes and quinoa cool while making soft-boiled eggs.
4. Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.
5. In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.

3.1.09

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