Name: Bacon Quinoa Salad with Garlic Lime Honey Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 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 seeds; 2 teaspoons sesame seeds; 1/2 teaspoon olive oil; 1/4 tsp salt; Juice of 1 lime; 3 Tablespoons extra virgin olive oil; 1 Tablespoon honey; 2 cloves of garlic (minced finely); 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground pepper to taste

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Bacon Quinoa Salad with Garlic Honey Lime Dressing | bakeatmidnite.com | #quinoa #bacon #salads

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.

The original recipe came from Cathy from Noble Pig. I fell in love with this at first sight and knew I had to make this!!

Serve this with a well-chilled white. I suggest a Chardonnay.

The Recipe

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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.

Prep Time20 mins

Total Time20 mins

Course: Dinner, salads

Cuisine: American

Keyword: bacon, bean salad, lime honey dressing, quinoa

Servings: 4

Calories: 447kcal

Author: Judith Hannemann

Ingredients

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 seeds
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 minced finely
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper to taste

Instructions

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.

Nutrition

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Original recipe from The Noble Pig Vineyards