Colorado Egg Producers


Summer Grilled Vegetable & Quinoa Salad with Eggs

Summer Grilled Vegetable & Quinoa Salad with Eggs
Prep Time: 
15 minutes
Cook Time: 
15 minutes
4 servings


1 medium eggplant, cut lengthwise into 1/2-inch thick slices
2 small zucchini, cut lengthwise into 1/2-inch thick slices
1 medium red onion, cut into 1/4-inch thick slices
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon salt
2 tablespoons fresh lemon juice
3 tablespoons tahini
1 small garlic clove, minced
1 dash hot sauce
1 cup cherry tomatoes, halved
1/4 cup each fresh parsley and mint, coarsely chopped
1 cup cooked quinoa, cooled to room temperature
2 teaspoons butter
4 large EGGS
Salt and pepper


  1. HEAT grill to medium.  BRUSH eggplant, zucchini and red onion slices evenly with 2 Tbsp. of the olive oil.  SPRINKLE with salt. GRILL vegetables 3 to 4 minutes per side or until crisp-tender and lightly charred.  CHOP into bite-size pieces; cool slightly.
  2. WHISKlemon juice, tahini, garlic, hot sauce and remaining olive oil and 2 tbsp water together in a large bowl until emulsified. ADD tomatoes, parsley, mint, quinoa and grilled vegetables to the bowl and toss until well combined.  DIVIDE salad evenly over 4 dinner plates.
  3. For Sunny-Side Up, Over-Easy or Over-Hard Eggs:  HEATbutter in a large nonstick skillet over medium-high heat until just melted.  BREAK eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
  4. COOKeggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard.  SERVE as is or flip eggs carefully with turner and cook second side to desired doneness.  SPRINKLE eggs lightly with salt and pepper if desired.  TOP each salad with 1 fried egg. Serve immediately.

Tip: Garnish finished eggs with additional chopped fresh parsley and extra hot sauce, if desired. 

Tip: This recipe would be just as delicious prepared with poached eggs. If desired, substitute mint or more parsley, or prepare recipe with fresh cilantro instead of the parsley and/or mint. 

Insider Info: Fresh eggs produce the best-looking fried egg – a compact oval with a thick white and a high centered yolk.

For neater shape, break eggs into custard cup first, rather than directly into the pan.  Hold cup close to surface of pan and slip egg from cup into pan.

Heat matters.  If heat is too high, eggs will become tough and rubbery.  Gentle heat preserves nutrients and allows for even cooking.

CEP Member Area