Quinoa Cobb Salad
A light-and-tangy vinaigrette balances with protein-rich quinoa for a low-carb version of everyone’s favorite meal-worthy salad. And don’t forget the bacon and hard-boiled egg!
Chelsey Amer
Just because you’rewatching your sugar intake doesn’t mean you can’t enjoy delicious food! This Quinoa Cobb Salad includes a bounty of vegetables with fluffy, high-fiber quinoa, and traditional cobb salad staples—just enough bacon and hard boiled eggs—tossed in a light red wine vinaigrette.
Ingredients
- 2 slices bacon, no sugar added
- 2 large eggs
- ½ cup dry quinoa
- 4 cups romaine lettuce, chopped
- 1 cup halved grape tomatoes
- 1 cup chopped cucumbers
- ¼ cup thinly sliced red onion
- 1 avocado, cubed
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. honey
- ½ Tbsp. dried oregano
- ⅛ tsp. salt
- ⅛ tsp. black pepper
Directions
- In a large cast iron skillet over medium heat, cook the bacon, flipping often, until desired crispiness is achieved. Set aside on a paper towel to drain.
- Cook hard boiled eggs by bringing a small saucepan filled with water and eggs to a boil. Once boiling, turn off the heat and cover the pot. Let sit for 10 minutes. Drain the water and immediately place the eggs in a bowl of ice water to stop the cooking. Peel immediately and set aside.
- To cook the quinoa, add the dry quinoa to a small saucepan with 1 cup water. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes. After 10 minutes, shut off the heat and fluff with a fork. Cover and let sit on the warm burner for another 10 minutes.
- Prepare the dressing by combining olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and pepper in a small jar with a lid. Shake to combine. Set aside.
- Divide the lettuce, tomatoes, cucumbers, red onion, avocado, bacon, hard boiled eggs, and quinoa between two large bowls. Drizzle the dressing on top. Store excess dressing in the refrigerator for up to two weeks.
