The next few days are going to be cold around New England, really, really cold. Mustard is a warming spice. So heat yourself up from the inside with this recipe, and you’ll be sure to ward off any sniffles. Enjoy!
Cook Quinoa using veggie broth (follow the directions on the packet for serving sizes, you want two cups when fully cooked)
Heat white beans, and veggies (chopped orange and yellow peppers, celery, and baby spinach) with some olive oil on low heat.
Poach an egg in a separate pot of hot water (almost boiling), make one egg per serving.
Crisp 4 strips of bacon (veggie, turkey, or otherwise), and chop.
Mix Mustard Dressing in a seperate bowl:
1/4 cup warm water
1 Tbsp Mustard Powder
1 Tbsp Mayo
1 Tbsp Apple Cider Vinegar
pinch of Tumeric
salt and pepper
Stir together Quinoa, Beans & Veggies, chopped bacon and dressing in a large bowl. Serve the quinoa warm in smaller bowls, placing the poached egg on top. Cracking open the egg before you start to eat is the best way to enjoy the creamy yolk all over your salad!