Egg and Quinoa Salad

Ingredients

1 Eggland’s Best egg, hardboiled, chopped
3/4 cup cooked quinoa
1/3 cup chopped celery
1/4 cup sliced olives
2 Tbsp chopped onion
1Tbsp pickle relish
2 Tbsp plain yogurt (I use Greek style) or low-fat mayo
4 tsp olive oil
2 tsp cider vinegar
1 tsp mustard
1/2 tsp salt
dash of pepper

Directions:

Combine first 6 ingredients. In a small bowl, combine yogurt, oil, vinegar, mustard, salt and pepper. Pour over the egg and quinoa mixture and toss. Cover and refrigerate for at least 20 minutes to let flavors meld.