Warm Quinoa Salad with Smoked Salmon and Bacon

Ingredients:

8oz Alaksa Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked

4 slices bacon, cooked crispy and drained on a paper towel lined plate

4 eggs, hard or soft boiled (depending on preference)

8oz of cooked quinoa (can use 1 microwaved packet)

1 cup cut broccoli florets, quickly blanched in boiling water for 1 minute

1 small avocado, pitted, scooped, then diced

1/2 cup frozen edamame, blanched in boiling water for 1 minute

4 spring onions, finely chopped

2 small bunches of watercress, snipped

Small bunch of parsley, chopped

Small bunch of mint, chopped

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 teaspoon honey

Salt and Pepper to taste

Procedure:

Make the honey mustard vinaigrette by whisking together the mustard and vinegar, then whisk in the olive oil and honey slowly, and season with salt and pepper.

Add the warm quinoa to a large bowl along with the blanched broccoli, smoked salmon, edamame, and spring onions, then toss to combine.

Add in the avocado, watercress, and herbs and toss again.

Add in the vinaigrette and toss a final time, then portion into bowls for serving.

Top each bowl with a boiled egg and crispy bacon.