Quinoa and Egg Salad with Chickpeas and Asparagus

Packed with protein and fresh ingredients, this quinoa and egg salad is both satisfying and nutritious. Chickpeas and asparagus add texture, while a tangy lemon-Dijon dressing brings everything together. Perfect for meal prep or a light yet filling lunch. Originally developed by Michael Symon.

Ingredients

• 1 large egg

• 1 tablespoon red wine vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• Kosher salt and freshly ground black pepper

• 1 cup cooked quinoa

• ½ cup canned chickpeas, rinsed

• ½ cup thinly sliced asparagus

• 2 tablespoons roughly chopped flat-leaf parsley

Instructions

1. Place the egg in a small saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and set aside for 10 minutes. Drain, chill in cold water, peel, and roughly chop.

2. In a medium bowl, whisk together vinegar, lemon juice, and mustard. Season with salt and pepper.

3. Add the egg, quinoa, chickpeas, asparagus, and parsley to the dressing. Toss to combine.