Quinoa & Spring Vegetable Salad with Fried Eggs & Feta
Mediterranean Diet

Quinoa & Spring Vegetable Salad

with Fried Eggs & Feta

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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From the Test Kitchen

At the heart of this vibrant seasonal dish is the duo of sweet fennel and onion—coated in warming Vadouvan curry powder before roasting, then tossed into our red quinoa salad. Crisp spring peas, tangy marinated sweet peppers, and briny feta add even more bright flavor to the salad—complete with a rich sunny side-up egg.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Quinoa & Spring Vegetable Salad with Fried Eggs & Feta
Title
time-saving
tips & techniques
Fennel
Red Quinoa
How To: Safely Cut Round Vegetables
Snow Peas
Vadouvan Curry
Red Wine Vinegar
Feta Cheese
How To: Peel Garlic
Sweet Pepper
Garlic
Almonds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise; cut out and discard the core, then thinly slice. Peel and medium dice the onion. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the quinoa:
2 Cook the quinoa:

While the vegetables roast, add the quinoa to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quinoa cooks, cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. 

Marinate the peppers:
4 Marinate the peppers:

While the quinoa continues to cook, in a bowl, combine the sliced peppers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Cook the snow peas:
5 Cook the snow peas:

While the peppers marinate, halve the snow peas crosswise. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Transfer to the pot of cooked quinoa. Wipe out the pan. 

Fry the eggs & serve your dish:
6 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked quinoa and snow peas, stir in the roasted vegetables, cheese (crumbling before adding), and marinated peppers (including any marinating liquid). Drizzle with olive oil and season with salt and pepper to taste. Serve the finished quinoa topped with the fried eggs. Garnish with the chopped almonds. Enjoy!

Tips from Home Chefs

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Quinoa & Spring Vegetable Salad

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise; cut out and discard the core, then thinly slice. Peel and medium dice the onion. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa:

While the vegetables roast, add the quinoa to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the quinoa:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quinoa cooks, cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. 

4 Marinate the peppers:

While the quinoa continues to cook, in a bowl, combine the sliced peppers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Marinate the peppers:
Cook the snow peas:
5 Cook the snow peas:

While the peppers marinate, halve the snow peas crosswise. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Transfer to the pot of cooked quinoa. Wipe out the pan. 

6 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked quinoa and snow peas, stir in the roasted vegetables, cheese (crumbling before adding), and marinated peppers (including any marinating liquid). Drizzle with olive oil and season with salt and pepper to taste. Serve the finished quinoa topped with the fried eggs. Garnish with the chopped almonds. Enjoy!

Fry the eggs & serve your dish:
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