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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch
Cuisine: Australian, International
Keyword: black bean quinoa salad, Salad
Servings: 2
Calories: 590kcal
- 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
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
- A knife will be fine to cut the bacon if you don't have kitchen scissors
- If taking for lunches, also take the left over drizzle and reapply a little bit after heating salad before eating (SO GOOD)
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