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Bacon and Egg Salad 5 | Sweet Caramel Sunday
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4 from 1 vote

Bacon and Egg Quinoa Salad with Mustard Drizzle

This bright and colourful salad is perfect for lunch. You can serve it hot or cold and it will keep in the fridge for a few days. Power packed with quinoa and with a drizzle that has a cream like texture, you will want to make it again and again! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: Australian, International
Keyword: black bean quinoa salad, Salad
Servings: 2
Calories: 590kcal
Author: Adrianne

Ingredients

  • ½ cup tri colour quinoa
  • 3 eggs free range
  • 5 rashers streaky bacon thin cut
  • 4 shallots thinly sliced

Mustard Drizzle

  • ¾ cup greek yoghurt low fat
  • 2 tablespoon american mustard

Instructions

  • Preheat oven to 180 degrees, line a baking tray with bacon and cook for 20 mins or until crispy, when cool, use kitchen scissors to cut into little pieces 
  • Cook ½ cup quinoa in 1 cup of water at a medium heat 
  • Boil 3 eggs for 6 minutes and peel under running water when done. Slice thinly and set aside 
  • Slice shallots 
  • Combine greek yoghurt and mustard in a blender jug and blitz to combine 
  • Add quinoa, bacon, sliced eggs and sliced shallots to your salad bowl. Pour in mustard dressing and toss to combine 

Notes

  1. A knife will be fine to cut the bacon if you don't have kitchen scissors 
  2. If taking for lunches, also take the left over drizzle and reapply a little bit after heating salad before eating (SO GOOD) 

Nutrition

Calories: 590kcal | Carbohydrates: 41g | Protein: 31g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 286mg | Sodium: 670mg | Potassium: 626mg | Fiber: 5g | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 183mg | Iron: 4.2mg