Name: "BLT" Quinoa Salad Bowl with Cucumber, Artichokes & Hard-Boiled Eggs
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ avocados; 12 slices bacon; 3 heads butter (Boston) lettuce; 710 ml chicken or vegetable broth; 6 eggs; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ cups quinoa; 3 tomatoes; basil, dried; black pepper; Dijon mustard; mayonnaise; pure maple syrup; salt; white wine vinegar

"BLT" Quinoa Salad Bowl with Cucumber, Artichokes & Hard-Boiled Eggs"BLT" Quinoa Salad Bowl with Cucumber, Artichokes & Hard-Boiled Eggs — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ avocados

12 slices bacon

3 heads butter (Boston) lettuce

710 ml chicken or vegetable broth

6 eggs

1 ½ English cucumbers

3 cloves garlic

1 ½ cups quinoa

3 tomatoes

basil, dried

black pepper

Dijon mustard

mayonnaise

pure maple syrup

salt

white wine vinegar

Instructions

Place eggs in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain eggs and transfer to a medium bowl; add ice or run under cold water to cool. (Reserve pot for later use.)

Meanwhile, place quinoa and broth in a medium saucepan, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, wash and dry the fresh produce.

Peel and mince garlic; place in a large bowl. Add mayo, vinegar, Dijon, maple syrup, and spices; whisk to combine the dressing.

Medium dice tomatoes; trim and small dice cucumbers. Add both to the bowl with the dressing.

Drain and thinly slice artichokes; add to the bowl and set aside.

When the eggs are done, wipe the pot clean with paper towels.

Small dice bacon.

Return the pot to medium heat. Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Transfer the cooked quinoa to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Meanwhile, using a clean cutting board, peel and roughly chop eggs; add to the plate with the bacon.

Halve and pit avocados; scoop the flesh out with a spoon and medium dice. Add to the plate.

Chop or tear lettuce into bite-size pieces. Add to the salad bowl, along with cooled quinoa, and toss to combine the salad.

To serve, divide quinoa salad between plates or bowls; top with bacon, egg, and avocado. Enjoy!

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