Protein Breakfast Quinoa Salad

• 1 cup (185 g) cooked quinoa
• 2 hard-boiled eggs, chopped
• 1/4 cups (30 g) pumpkin seeds
• 1/2 cups (75 g) raspberries
• 1/4 cups dried apricots, chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey

Instructions

1. 1

   Let cooked quinoa cool to room temperature

2. 2

   Whisk together tahini, lemon juice, olive oil, and honey

3. 3

   Toss quinoa with dressing until well coated

4. 4

   Fold in chopped eggs, pumpkin seeds, and dried apricots

5. 5

   Top with fresh raspberries before serving