We're obsessed with this vegetarian quinoa salad. It's an ideal side dish for cookouts, but with an egg on top, it becomes a filling lunch or dinner.

Mediterranean Quinoa Bowl

In a medium bowl, combine cooled quinoa, riced cauliflower and broccoli, tomatoes, white onion, and feta cheese; set aside.

Combine balsamic vinegar, honey, and parsley in a small bowl whisking to combine. Pour over quinoa mixture and refrigerate until ready to serve.

In a small saucepan, add 4 eggs and cover with cool water. Bring to a boil over medium heat. Cover; remove eggs from heat and let stand 12 minutes. Run eggs under cold water to cool and remove shells. Slice each egg in half.

To serve, divide quinoa mixture between 4 bowls, top with two slices hard boiled eggs.

Store prepared quinoa bowl in airtight containers in the refrigerator for up to 5 days.