This nutrient dense quinoa egg and veggie salad an easy pregnancy postpartum nutritious meal. It is relatively simple to make and is fabulous the next day to take for lunch especially if you are pregnant !
Recipe for Nutrient dense Pregnancy Postpartum Quinoa Salad
1 C quinoa
2 C water
2 tsp olive oil
1 small onion, chopped
1 sweet potato or half butternut pumpkin, peeled and diced
1/2 red capsicum, diced
1 zucchini, diced
1 garlic clove, crushed
2 tsp Moroccan spice mix you can buy it premade or make it yourself (salt, pepper, dried rosemary, ground turmeric, paprika, ground coriander, ground ginger, cumin, lemon zest)
Handful of chopped kale
2 Tbs lemon juice
2 – 3 hard boiled eggs
Place quinoa & water in a large saucepan and bring to boil. Once boiling reduce heat and simmer for 10 mins with the eggs in it – stirring occasionally. Remove pan from heat and remove boiled eggs. Put boiled eggs in cold water and let quinoa sit covered for 10 mins.
While quinoa is cooking heat oil in saucepan add vegetables, garlic and Moroccan spice and cook, stirring until pumpkin or sweet potato is soft, (about 5 mins). Turn off heat.
Add quinoa, chopped kale and lemon juice to the vegetables and toss to combine.
- I like to mix in a handful of low sugar cranberries, then top with spring onions.
- You can also add cooked / grilled salmon for a delicious dinner meal like mine below
Grab some more pregnancy and postpartum nutrition tips – here is my complimentary NUTRITION GUIDE