Since it’s technically Easter Sunday, I thought it natural that I should make some hardboiled eggs. I didn’t go as far as dying them pretty colors and hiding them in my apartment to hunt for later (Hey, is that a midnight snack under that lampshade? Yum!), but I did want to eat them and the only thing I could think to make with a bunch of hardboiled eggs was egg salad. Unfortunately, most egg salad isn’t really “salad”, so much as it is mashed-eggs-bathed-in-mayonnaise. Gross. So I walked to the store, grabbed some random stuff from the produce aisle and threw this together instead. It’s actually pretty tasty.

Serves 4

227 Cals / 11g Protein / 18g Carb / 13g Fat

Ingredients

6 medium hard-boiled eggs

2/3 cup red quinoa

2 cups baby spinach leaves

1 large red bell pepper

1/2 medium red onion

3 tablespoons roasted, salted sunflower seeds

1/4 cup nonfat plain greek yogurt

1 tablespoon extra virgin olive oil

juice of 1 lemon

1/2 teaspoon paprika

pinch salt

freshly ground black pepper

Directions

Cook the quinoa according to package directions. Dice the onion and bell pepper into ~1″ cubes. Shell and slice the eggs. Combine quinoa, eggs, spinach, bell pepper, onion and sunflower seeds in a large bowl. Whisk together the yogurt, oil, paprika, salt and pepper in a small bowl. Dress the salad with the mixture, toss and serve.