Avocado & Egg Quinoa Salad

WHAT YOU'LL NEED

• 3/4 cup (175 mL) uncooked quinoa
• 1 1/2 cups (375 mL) water
• 1 tsp. (5 mL) Knorr Selects™ Vegetable Bouillon
• 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