Avocado & Egg Quinoa Salad

Name: Avocado & Egg Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 cup (175 mL) uncooked quinoa; 1 1/2 cups (375 mL) water; 1/2 cube Knorr® Vegetable Bouillon Cube; 1 large avocado, diced; 2 tsp. (10 mL) fresh lemon juice; 6 hard cooked eggs, diced; 1 1/2 cups (375 mL) canned corn, rinsed and drained; 3 Tbsp. (45 mL) canola oil; 2 Tbsp. (30 mL) white balsamic vinegar; 1 Tbsp. (15 mL) Maille ® Honey Dijon Mustard; 2 cups (500 mL) baby spinach leaves or baby kale or watercress

This Avocado & Egg Quinoa Salad recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.

15 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

3/4 cup (175 mL) uncooked quinoa
1 1/2 cups (375 mL) water
1/2 cube Knorr® Vegetable Bouillon Cube
1 large avocado, diced
2 tsp. (10 mL) fresh lemon juice
6 hard cooked eggs, diced
1 1/2 cups (375 mL) canned corn, rinsed and drained
3 Tbsp. (45 mL) canola oil
2 Tbsp. (30 mL) white balsamic vinegar
1 Tbsp. (15 mL) Maille ® Honey Dijon Mustard
2 cups (500 mL) baby spinach leaves or baby kale or watercress

Cook quinoa in water according to package directions stirring in 1/2 cube Knorr® Vegetable Bouillon Cube. Remove from heat and cool.
Toss avocado with lemon juice in large bowl. Stir in hard cooked eggs, corn and cooled quinoa.
Whisk together oil, vinegar and Maille® Honey Dijon Mustard in small bowl. Season, if desired with salt and ground black pepper. Toss with quinoa salad and serve topped with spinach.