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a large white platter filled with a breakfast salad and topped with hard boiled eggs and nuts

Breakfast Salad with Crispy Quinoa

A delicious and healthy berry breakfast salad topped with nutty, crispy quinoa and a orange cinnamon vinaigrette.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author:Andrea Howe

Ingredients

  • 6 ounces Raspberries rinsed and patted dry
  • 6 ounces Blueberries rinsed and patted dry
  • 6 ounces Blackberries rinsed and patted dry
  • 8 ounces Strawberries rinsed and patted dry, stems removed and sliced
  • 2 heaping cups Salad greens roughly chopped into bite-size pieces
  • ¼ cup Mint thinly sliced
  • 3 large Eggs soft or hardboiled or poached
  • ½ cup Crispy quinoa
  • 2 tablespoon Almonds unsalted, roughly chopped, for garnish
  • 2 tablespoon Pumpkin seeds unsalted

For the orange vinaigrette

  • ¼ cup Extra virgin olive oil
  • ¼ cup Orange juice
  • 1 teaspoon Orange zest
  • 1 tablespoon Maple syrup
  • 1 tablespoon Apple cider vinegar or similar vinegar of choice
  • ¼ teaspoon Ground cinnamon
  • ¼ teaspoon Sea salt

Instructions

Make the crispy quinoa and eggs

  • Preheat oven to 375 degrees f
  • Assemble ingredients for crispy quinoa per recipe instructions, and bake for 20-30 minutes
    ½ cup Crispy quinoa
  • While the crispy quinoa is baking, make the eggs, either poached or boiled to your preference.
    3 large Eggs

Make the orange vinaigrette

  • While the quinoa is baking and the eggs cooking, make the orange vinaigrette by adding all ingredients to a medium bowl or lidded jar, and whisk or shake vigorously until well combined. Set aside.
    ¼ cup Extra virgin olive oil, ¼ cup Orange juice, 1 tsp Orange zest, 1 tbsp Maple syrup, 1 tbsp Apple cider vinegar, ¼ tsp Ground cinnamon, ¼ tsp Sea salt

Assemble the salad

  • In a large bowl, combine the berries, salad greens, mint and crispy quinoa.
    6 ounces Raspberries, 6 ounces Blueberries, 6 ounces Blackberries, 8 ounces Strawberries, 2 heaping cups Salad greens, ¼ cup Mint
  • Drizzle on ¼ cup of orange vinaigrette. Toss gently till well combined. Taste and adjust dressing if needed.
  • Plate salad on a serving platter, garnishing with the additional almonds and pumpkin seeds. Finish off the salad with the cooked eggs. Serve immediately.
    2 tbsp Almonds , 2 tbsp Pumpkin seeds

Notes

Nutrition info is slightly off because it doesn't take into account the crispy quinoa nutrition information, and uses the entire dressing yield versus just half the yield. 
Substitute apple cider vinegar for while balsamic or white wine vinegar.

Nutrition

Calories: 225kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 135mg | Potassium: 297mg | Fiber: 6g | Sugar: 10g | Vitamin A: 331IU | Vitamin C: 45mg | Calcium: 59mg | Iron: 2mg