American-salad

American slaw and quinoa salad

Nutty grain topped with avocado, egg, blue cheese and delicious crispy bacon

By , 22 March 2018

(4 votes)

American slaw and quinoa salad
  • Cook: 35 Mins
    plus cooling
  • Serves: 6
  • Price: 57p per serving
Nutritional Info
Each 207g serving contains
  • Energy

    1022KJ

    244KCAL

    12%
  • Fat

    13.9g

    med

    20%
  • Saturates

    5.8g

    med

    29%
  • Sugars

    6.8g

    low

    8%
  • Salt

    0.72g

    med

    12%
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
Ingredients
  • 100g quinoa
  • 2 Grower’s Selection Corn Cobettes
  • 2 eggs
  • 2 rashers smoked streaky bacon
  • 1tsp rapeseed oil
  • 2tbsp white wine vinegar
  • 2tsp clear honey
  • 1tbsp coarse-grain mustard
  • 200g red cabbage, sliced
  • 200g white cabbage, sliced
  • 1 carrot, grated
  • ½ avocado, sliced
  • 100g blue cheese, crumbled
Method
  • Cook the quinoa according to the pack instructions. Drain well and allow to cool.

  • Grill the cobettes to char, then cool. Slice off the kernels.

  • In a separate pan, cover the eggs in cold water and bring to the boil. Cook for 6 mins, drain and run under cold water. Peel and halve the eggs.

  • Fry the bacon for 3-5 mins on each side until crisp. Drain on kitchen roll and crumble.

  • For the dressing, whisk together the oil, vinegar, honey and mustard.

  • Top the quinoa with the corn kernels, cabbage and carrot. Add the halved eggs, bacon, avocado and blue cheese. Drizzle with the dressing and sprinkle with black pepper to serve.