Warm Quinoa Salad with Avocado, Pancetta, and Smoked Salmon | Ocean Beauty Seafoods

Ingredients

• 2 tsp Dijon mustard
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Olive Oil
• 2 tsp of Honey
• Sea salt flakes
• Freshly ground black pepper
• 1 Cup cooked red and white Quinoa
• 1 Cup Broccoli, cut into small florets and roasted
• 4 Eggs, soft-boiled
• 4 strips of crispy cooked Pancetta
• 1 Cup spring greens mix or baby kale
• 8oz of Echo Falls Smoked Salmon
• 1 small Avocado, peeled and diced
• 1/2 Cup Edamame beans or fresh Peas, warmed
• 4 Green Onions, finely chopped
• A handful of Parsley leaves
• A handful of Mint