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Avocado & Egg Quinoa Salad

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories460
Total Fat28g
Saturated Fat4.5g
Trans Fat0.1g
Cholesterol280mg
Sodium470mg
Total Carbs39g
Dietary Fiber8g
Sugars5g
Protein17g
Vitamin D30%
Calcium10%
Iron30%
Vitamin A30%

  • 1 Cook quinoa in water according to package directions stirring in Knorr Selects™ Vegetable Bouillon. Remove from heat and cool.
  • 2 Toss avocado with lemon juice in large bowl. Stir in hard cooked eggs, corn and cooled quinoa.
  • 3 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.