A Southwestern Roasted Vegetable Quinoa Salad in a Bowl with a Poached Egg

Southwestern Vegetable Quinoa Salad with Poached Egg

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 30 mins
  • total_time Total Time: 35 mins
  • yield Yield: 4 servings 1x
  • category Category: Vegetarian
  • method Method: Oven
  • cuisine Cuisine: Peruvian


A heart healthy Southwestern Roasted Vegetable Quinoa Salad packed with protein and flavor then topped with a poached egg and fresh avocado!



  • 1 cup of quinoa
  • 2 cups of water
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of cracked pepper
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red pepper, diced
  • 2 ears of corn, sliced off the cob
  • 1/2 red onion, diced (about 1 1/22 cups)
  • 2 roma tomatoes, diced (seeds removed)
  • 1/2 teaspoon of smoked paprika
  • 1 tablespoon of fresh lime juice
  • 4 eggs, poached
  • 2 avocado, sliced
  • fresh cilantro (garnish)


  1. Preheat oven to 400.
  2. Spray baking sheet with PAM.
  3. Place squash, zucchini, red pepper, red onion, tomatoes, corn, olive oil, salt, and pepper in a large bowl. Toss to coat. Place vegetables on a baking sheet.
  4. Bake for 20 minutes. Remove and let cool.
  5. Place quinoa and water in a medium saucepan, bring to a boil. Reduce to a simmer, cover and cook for another 15-20 until the water is gone.
  6. Fluff quinoa with a fork, add roasted vegetables, paprika, lime juice
  7. Poach four eggs (click here for step by step instructions on how to poach)
  8. Serve egg on top of quinoa with avocado slices and fresh cilantro.

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