American slaw and quinoa salad

Name: American slaw and quinoa salad | Asda Good Living
Total time: 35 min
Yield: 6
Cuisine: American
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

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

By Asda Good Living,22nd March 2018

(7 votes)

Cook: 35 Mins

Serves: 6

Price: 57p per serving

Nutritional Information

Each 207g serving contains

Energy
1023kj
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.