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| Bacon Quinoa Salad with Garlic/Lime/Honey Dressing |
This is a very tasty and filling salad especially for bacon and garlic lovers. Bacon is used merely as a condiment, but adds it's delightful flavor. Combine this with the nuttiness of the quinoa, the crunchiness of the sugar snap peas and the sweet-sour piquant dressing and this is a winner for a light dinner.
Serve this with a well-chilled white. I suggest a Chardonnay.
Bacon Quinoa Salad with Garlic Lime Honey Dressing
- 4 strips of thick-cut smoked bacon, diced
- 1/2 pound sugar snap peas
- 1-1/2 cups quinoa, dry
- 2 cups chicken stock or broth
- 1/3 cup pumpkin sees
- 2 teaspoons sesame seeds
- 1/2 teaspoon olive oil
- 1/4 tsp salt
Dressing
- Juice of 1 lime
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- 2 cloves of garlic, crushed through garlic press
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper to taste
Blanch snap peas for one minute in boiling water. Remove immediately and place in a bowl of ice water. Remove from ice water after 2 minutes, drain and pat dry. Cut into 1-inch pieces.
Cook bacon by method of choice (I used the microwave) until crisp. Drain and set aside.
Bring the 2 cups of stock to a boil in a large saucepan. Add quinoa and stir. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.. Note: I use a rice cooker to prepare quinoa as it cooks exactly like rice. Fluff quinoa and transfer to a bowl and let it come to room temperature.
In a small frypan, add the pumpkin seeds and sesame seeds. Cook over low heat, stirring, until roasted and fragrant. Add the olive oil and salt and stir.
In another bowl, combine all dressing ingredients and stir well.
Add the pumpkin seed/sesame see mixture to quinoa. Add the snap peas. Combine all well. Add dressing and toss. Crumble bacon. Top salad with crumbled bacon.
May be served chilled or at room temperature. Serves 4.
Original recipe from The Noble Pig Vineyards
Original recipe from The Noble Pig Vineyards
















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