4 Eggland’s Best eggs, hard-boiled
1 cup cooked quinoa or rice
6 Tbsp plain yogurt (I use Greek-style) of low-fat mayo
4 Tbsp red onion, chopped
2 Tbsp parsley or cilantro, chopped (optional)
2 tsp white vinegar
2 tsp curry powder
salt and pepper to taste
Directions:
Remove shells from eggs and separate yolks from whites, if you like. dice eggs (or egg whites only). Mix eggs, quinoa, onions and parsley. In a smaller bowl combine yogurt, vinegar, curry power, salt and pepper. Pour over egg mixture and toss to coat.
Cover and refrigerate for at least 20 minutes to allow flavors to meld.
Serve on whole-grain bread or alone.
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