Salad used to be nothing more than some iceberg lettuce and tomato on a plate. If you were lucky a slice of cucumber and an olive. Then it was all drowned in olive oil and balsamic vinegar. The next wave of salad came when people were ordering the BIG SALAD for lunch and that had more ingredients than a Baked Alaska. After that came the fast food ‘restaurants’ that decided that they needed to be players in the salad game. Before we knew it those salads had more calories than the burgers they were selling.
Today, a salad is much more than some greens and vegetables. People are incorporating multiple layers of greens including kale, spinach, collared greens, mustard greens, dandelion greens and cabbage of all colors. People are also incorporating lots more vegetables and even grains and seeds into their salad. Essentially a salad is nothing more than a blank canvas that you can paint yourself and include only what you want and nothing of what you don’t.
What salad isn’t is what this definition that I looked up says it is:
When I was deciding on meal plan last Sunday I realized that I had a plethora of Brussels Sprouts and I wanted to do something different from roasting or raw. Maybe a combination of the two? A shaved Brussels Sprouts and what? How about some quinoa so that you can get some protein into the meal. I then checked out my workout for the day as well as my macro-nutrient numbers and figured that a great way to blend the flavors of Brussels Sprouts and Quinoa is with the creamy texture and taste of an egg yolk. Fried egg? No way, poached so that it is light and would accompany the light texture I was creating already.
Brussels Sprouts And Quinoa Salad With Poached Egg Recipe
Ingredients: 150g Brussels Sprouts, 5 Asparagus Spears, 3 cloves garlic, 1 tsp Herbs de Provence, 1/4c Dry Quinoa, 0.5oz Roasted Sunflower Seeds, 1 egg
Nutritional Information: 395 calories, 48g Carbohydrates, 15g Fat, 21g Protein, 11g Fiber
- Bring 1c of water to a boil. Add quinoa and reduce to medium-low and cover with a tight-fitting lid. Cook for approximately 25 minutes or until steam holes form. DO NOT TOUCH THE LID. LEAVE IT ALONE!!!!!
- In a pre-heated pan add Brussels Sprouts, Asparagus and garlic.
- After cooking for 5 minutes and sprouts begin to wilt add in the Herbs de Provence and leave over low heat while stirring frequently to avoid burning.
- After 20 minutes of the quinoa cooking bring water in a pan to a boil and add 1 Tbsp vinegar.
- Crack egg into a small bowl and then slide into boiling water holding bowl as close to water as possible.
- Once whites form begin to direct them over the yolk. The egg should take about 3 minutes to cook.
- Remove egg with a slotted spoon and place on paper towel to dry.
- While egg is drying add quinoa and sunflower seeds to Brussels Sprouts and Asparagus and toss to combine well.
- Place salad on bowl and top with poached egg.
- Serve and Enjoy!
This salad is a great addition to your weekend brunch menu or for a quick dinner after a long day.