Local Pickled Eggs Available in Original Flavours
Nutri pickled eggs in seasoned vinegar are made using quality ingredients, lots of know-how, and are available in original flavours. A proudly local product that’s perfect to add to a salad or to enjoy as a snack with crackers. Check them out!
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Prepare the vinaigrette by putting all the ingredients in a small jar and shaking well.
- Remove the eggs from their jar, cut them in halves and set them aside. Keep the jar with its vinegar.
- Put the red onion petals in this jar, close and shake then set aside, while you prepare the other elements.
- In a medium sized pan over high heat, toast the quinoa in the olive oil for 3 minutes. Add the broth to the pan and bring to a boil, once boiling reduce heat to low and cook the quinoa covered for 15 minutes. Remove from heat, fluff with a fork and set aside.
- Meanwhile in a medium sized bowl, toss the squash with the olive oil, paprika and salt then spread out evenly on the baking sheet. Roast in the center of the oven for 15-20 minutes until browned and tender.
- In a large bowl mix together the greens and then divide between 6 plates, top each with an equal portion of the quinoa, squash, onions, cherry tomatoes and finish with 2 egg halves, and a drizzle of the vinaigrette.