Black Bean Quinoa Salad
This delicious Black Bean Quinoa Salad is easy to prepare and tastes delicious! With quinoa, black beans, boiled eggs, crispy bacon and a mustard yoghurt drizzle, you will want to make this time and time again!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: brunch, Dinner, Lunch, Sides
Cuisine: Australian, International
Keyword: black bean quinoa salad
Servings: 6
Calories: 349kcal
Black Bean Quinoa Salad
- 1 cup dried quinoa
- 2 cups water
- 200 g streaky bacon
- 4 free range eggs
- 2 cups frozen peas
- 1 425g black beans
Mustard Yoghurt Drizzle
- ¾ cup low fat greek yoghurt
- 2 tablespoon american mustard
Black Bean Quinoa Salad
Preheat oven to 180 degrees and line a baking tray with grease proof paper and a wire rack
Place bacon on wire rack and cook for 20 minutes or until crispy. Cut into small pieces when cool
Add water and quinoa to a medium sized saucepan and boil at a medium heat until all water is absorbed. Remove quinoa when cooked and set aside
Use same saucepan and fill ¾ with water. Add eggs and bring to the boil. Cook for 6 minutes. Peel and slice when cool
Add peas to a microwave safe jug and heat for 4 minutes
Drain and rinse black beans
Add quinoa, peas, black beans and eggs to salad bowl
Dress salad with mustard yoghurt drizzle and toss salad to combine
- I use the American Mustard in a squeezy bottle from the grocery store
- Any colour quinoa will do well in the salad, just depends on how you want it to look
- Cool eggs before peeling and slicing them
- Boil a few more eggs for mid week healthy snacks!
- For runny eggs, boil for 4 minutes, for harder boiled eggs cook for 6 minutes.
- Fake bacon is a substitute which could make this salad vegetarian
Calories: 349kcal | Carbohydrates: 27g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 338mg | Potassium: 390mg | Fiber: 4g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 19.3mg | Calcium: 80mg | Iron: 2.7mg