Sweet potato and quinoa Salad with soft-boiled eggs

Ingredients

• Sweet Potatoes:
• 1 medium sweet potato
• 1/2 medium onion
• 1/2 tablespoon olive oil
• 1 tablespoon fresh rosemary, minced

• Quinoa:
• 1/2 cup uncooked quinoa
• 1 cup water

• Salad:
• 2–3 handfuls of lettuce
• 1/3 cup gorgonzola
• 1/4 cup sunflower seeds
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2–3 eggs

Method:

1. Preheat oven to 180˚C. Cube sweet potato and onion. Toss with 1/2 tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.
2. Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.
3. Let sweet potatoes and quinoa cool while making soft-boiled eggs.
4. Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.
5. In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.