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Quinoa & Spring Vegetable Salad
with Fried Eggs & Feta
40 MIN
2 Servings
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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NutritionPER SERVING
-
Calories580 Cals (est.)
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fresh
ingredients
Title
- ½ cup Red Quinoa
- 4 oz Snow Peas
- 1 Fennel Bulb
- 4 oz Sweet Peppers
-
1 Sweet Onion
- 1 clove Garlic
- 1½ oz Feta Cheese
- 2 Tbsps Red Wine Vinegar
- 2 tsps Vadouvan Curry Powder
-
2 Pasture-Raised Eggs
- 2 Tbsps Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs