Sweet potato and quinoa Salad with soft-boiled eggs

sweet potato quinoa salad


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


  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.