Bacon Quinoa Salad with egg is today's recipe! This egg salad with bacon is like the salad your best friend makes for you.

Bacon and Eggs….one of THE BEST combinations of ingredients, in the world, don’t you think? So let's do that notion justice by making a Bacon Quinoa Salad, adding eggs, shallots and a dreamy, mcdreamy mustard drizzle.

If you want to cook the bacon in your instant pot, this recipe will show you how, Instant Pot Bacon.

What is a Bacon Quinoa Salad

A bacon quinoa salad is a salad that uses bacon and quinoa as its primary ingredients. We all love bacon. I think that is a fact of life. Quinoa, possibly not so much as it is more of a new thing to put in your salad than lettuce for example.

Combining the 2 though creates a delicious combination that has both great texture and flavour. 

Why make a quinoa salad with bacon

As I have mentioned a few times lately if you have been following my blog Sweet Caramel Sunday, it has been COLD in Brisvegas. It is quite unusual as we are normally one of the sunniest warmest places in Australia. Bacon and eggs sound like they would make everything warmer, doesn’t it! The cold doesn’t suit me well, having lived in sunny QLD for the majority of my life, I prefer to sweat than to shiver. Luckily I have 3 pairs of flanette pj’s (from tarjay all the way) and an awesome pair of ugh boots that come up just under my knees.

They definitely keep me warm, but if all else fails, I grab my Sous Chef Tonka and have lots of cuddles as he is warm and soft and furry!

In creating the recipe for this Quinoa salad that I am talking about today, I wanted to give you guys a meal that you could serve or eat hot or cold, which would work well in both scenarios. Whilst I am a fan of a salad for a work lunch especially a Caesar with a little crouton crunch, sticking my fork into a dish of cold lettuce, with even colder salad dressing doesn’t quite appeal to me in this weather as much as wrapping my hands around a warm bowl of anything.

In my mind, this recipe had to be versatile, so you could whip it up for a bbq, use as a side dish for a table with other yummy good stuff, or, heat and eat  (especially at work). Getting through those few hours in the morning is always an easier task achieved when you have a healthy nutritious and delicious lunch box in the fridge that has a little something tasty to take away salad boredom.

Ingredients for Bacon Quinoa Salad

So, what do I have for you with the ingredients – we have quinoa, because I think it is bloody good and you actually don’t need much of it to make the salad quite a big dish. Just ½ cup of it cooks and seems to multiply little little gremlins. Then we have the bacon and eggs, YUM, even just typing this, I am looking forward to the next time I stick my fork into a bowl of this. The bacon is salty and crispy and is the key ingredient to make this salad, your next go to, keeping the winter blues at bay. So top it off we have some bright green shallots, which are a nice contrast to the other 3 ingredients.

Mustard dressing for salads

The final draw card which ties all of the above together is the mustard drizzle. If you have read my Potato Salad or my Turmeric Cous Cous Salad with Basil Drizzle recipes, you will know that I am a massive fan of simple dressings, from ingredients that I and you and most likely everyone have in their fridge……greek yoghurt plus flavourful ingredient = salad drizzle. In the past, I have talked with you about greek yoghurt and basil pesto, which is del-icious. But when you think ‘bacon and eggs’, basil pesto is not often anywhere near your brain waves……BUT when you think ‘bacon and eggs’ and mustard drizzle, I think you start to hear a choir oft in the distance singing ‘la, la, la’. It works. It is not as laborious an undertaking as whipping up hollandaise sauce, but has a similar colour and texture.

Dressing for bacon quinoa salad

Another SUPER AWESOME thing about this dish is that you can meal prep your heart out to make it and take it to work. What I did was make the salad and toss with the dressing, then put it into a handy glass storage dish. Then come the crack of dawn (I have an early start each morning), grab said storage dish with yummy scrummy salad from the fridge, head out the door, after telling Tonks I love him repeatedly and that I won’t be gone forever and head to work.

Then at lunch time, I open the fridge, make a little sigh, that I had it together enough to prepare such a delicious meal and don’t have to run off somewhere and grab something quickly. Transfer a lunch sized portion to a bowl, heat, drizzle a little more of the mustard mix and away she goes.

This salad is warm and tasty with great texture and colour and YOU HAVE GOT TO TRY IT!

I am off to yoga right now, tonight is my meditation and yin night and I missed one of the classes last week as I had an appointment, so I am looking to get all zen tonight.

Adrianne x (if only we could wear pj’s to work, THAT would be awesome).