Lunch
Quinoa & Egg Salad Wrap
Wrap up quinoa, eggs, and fresh flavor for a midday pick-me-up that’s light, easy, and oh-so-delicious.
Yields 1 Serving
Prep + Chill Time
17 mins
Cook Time
13 mins
Total Time
30 mins
Sunshine, a picnic blanket, and a Quinoa Egg Salad Wrap in hand… the perfect recipe for slow, sunny summer days.
Ingredients
For the Wrap
- 1/4 quinoa, cooked
- 2 Large Rosemary Farm Eggs - hard boiled
- 1 cup kale (give a quick massage to break down the fibers)
- 3 Tbsp pomegranate seeds
- 2 Tbsp sunflower seeds
- 2 Tbsp feta cheese, crumbled
- wrap of choice
For the Dressing
- 2 Tbsp extra virgin olive oil
- juice of half a lemon
- 1 Tbsp red wine vinegar
- 1 Tbsp fresh dill
- 1 Tbsp Greek yogurt
- 2 tsp honey
- salt and pepper to taste
Instructions
- Set aside cooked quinoa and make the hardboiled eggs in the air fryer. To do so, preheat the air fryer to 270⁰ F, then add the eggs and cook for 12 minutes. Remove and give them an ice bath for 5 minutes before peeling and chopping.
- While eggs are cooking, add all the ingredients for the dressing into a small bowl, mix and set aside.
- Next give the kale a quick massage with 1 tsp extra virgin olive oil. Then add the kale with 1 serving quinoa, pomegranate seeds, sunflower seeds, feta, and chopped eggs to a bowl.
- Add the dressing to the bowl and give that a good mix.
- Lay the wrap on a plate and transfer the salad into the wrap. Fold the bottom half up first, then the sides and continue to roll it up. Cut in half and enjoy!
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