Spring Vegetable and Quinoa Salad with Bacon Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Hickman
This rich and dynamic quinoa salad could easily be pulled together with whatever leftover grain you have on hand, such as farro or bulgur. A trio of fresh herbs deliver a major dose of freshness while balancing out more robust flav
Ingredients
2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces
1/2 cup frozen green peas
3 center-cut bacon slices, chopped
3 tablespoons cider vinegar
1 tablespoon unsalted butter
2 teaspoons whole-grain Dijon mustard
1 3/4 cups Ginger-Coconut Quinoa
1 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh thyme leaves
5 ounces baby spinach
3 tablespoons sliced almonds, toasted
Instructions
Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain.
Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside. Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts. Add quinoa and pepper to pan; cook 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine. Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds.
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