This quinoa cobb salad takes the classic cobb and gives it a protein-packed, gluten-free twist by swapping the usual base for fluffy quinoa. It’s a complete meal in a bowl—smoky bacon, creamy avocado, jammy eggs, and tangy blue cheese all come together with a simple red wine vinaigrette. The quinoa soaks up the dressing and keeps the salad hearty, so it works for lunch, dinner, or meal prep.
Ingredients
- 1 cup (170 g) quinoa, rinsed
- 2 cups (480 ml) water or low-sodium chicken broth
- 4 large eggs
- 6 slices bacon (about 6 oz / 170 g), cut into 1/2-inch pieces
- 1 large head romaine lettuce, chopped (about 6 cups)
- 2 cups (300 g) cherry tomatoes, halved
- 1 English cucumber, diced (about 1 1/2 cups)
- 2 ripe avocados, pitted and sliced
- 4 oz (115 g) blue cheese, crumbled
- 1/4 cup (60 ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
- Hard-boil the eggs: Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then turn off the heat, cover, and let sit for 10 minutes. Drain and transfer to a bowl of ice water. Once cool, peel and slice into rounds.
- Cook the bacon: In a large skillet over medium heat, cook the bacon pieces until crisp, about 6–8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet (discard the rest) for the dressing.
- Make the dressing: In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, shallot, salt, and pepper. Slowly drizzle in the olive oil and the reserved bacon fat while whisking until emulsified. Taste and adjust seasoning.
- Assemble the salad: In a large serving bowl, spread the chopped romaine as the base. Top with the cooked quinoa, then arrange the eggs, bacon, tomatoes, cucumber, avocado, and blue cheese in neat rows or clusters.
- Dress and serve: Drizzle the vinaigrette over the salad just before serving, or serve it on the side. Toss gently to combine, or leave it arranged for a prettier presentation.
Tips
- Rinse the quinoa well: Quinoa has a natural bitter coating (saponin). Rinse it in a fine-mesh strainer under cold water for at least 30 seconds before cooking.
- Make it ahead: Cook the quinoa, eggs, and bacon up to 3 days in advance. Store them separately in the fridge, then assemble the salad when ready to eat. Keep the dressing in a jar and shake before using.
- Don’t overdress: The quinoa absorbs dressing, so start with about half and add more as needed. You can always add, but you can’t take away.
- Avocado browning: Toss the avocado slices with a little lemon or lime juice to keep them green if you’re prepping ahead.
Serving Suggestions
This quinoa cobb is a full meal on its own, but it pairs beautifully with a crusty baguette or garlic bread. For a lighter lunch, serve it alongside a bowl of tomato soup or a simple green vegetable. It also works well as a make-ahead lunch for the week—just pack the dressing separately and toss before eating.
Variations
- Swap the protein: Use grilled chicken, turkey, or even canned salmon instead of bacon for a different flavor.
- Cheese options: If you don’t like blue cheese, try feta, goat cheese, or shredded cheddar.
- Add crunch: Top with toasted nuts or seeds, like pecans, walnuts, or sunflower seeds.
- Make it vegetarian: Omit the bacon and add roasted chickpeas or extra tofu for protein.
- Change the greens: Use spinach, arugula, or a spring mix instead of romaine.
Storage and Reheating
Store the assembled salad (without dressing) in an airtight container in the fridge for up to 2 days. The quinoa and vegetables will stay fresh, but the avocado may brown—add it fresh if you plan to store leftovers. Keep the dressing in a separate jar for up to 1 week. To reheat, the quinoa and bacon can be warmed in the microwave for 30–60 seconds, but the lettuce and avocado are best cold. If you’re meal-prepping, layer the quinoa, then the vegetables, and keep the eggs, bacon, and dressing separate.
Frequently Asked Questions
Can I use pre-cooked quinoa? Yes, you can use 3 cups of cooked quinoa (about 2 cups dry) to save time. Just make sure it’s cooled slightly before adding to the salad.
How do I make the eggs perfectly jammy? For a soft, slightly runny yolk, reduce the resting time to 8 minutes instead of 10. For fully hard-boiled, keep at 10–12 minutes.
Can I make this salad vegan? Absolutely—omit the bacon and eggs, and use a plant-based cheese or skip it. Add roasted chickpeas or tofu for protein.
Why is my quinoa mushy? You likely used too much water or cooked it too long. Stick to a 1:2 ratio of quinoa to water, and let it steam off the heat for 5 minutes before fluffing.
How long will this salad keep in the fridge? Undressed, it will keep for 2 days. Once dressed, it’s best eaten within a few hours, as the lettuce will wilt.
Can I use a different vinegar? Yes—white wine vinegar, apple cider vinegar, or sherry vinegar all work well. Use the same amount.