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Home » Uncategorized » Bacon Quinoa Salad with Garlic Lime Honey Dressing

Bacon Quinoa Salad with Garlic Lime Honey Dressing

July 20, 2012 by Judith Hannemann

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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

Serving: 1serving | Calories: 447kcal | Carbohydrates: 28g | Protein: 14g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 560mg | Potassium: 473mg | Fiber: 3g | Sugar: 9g | Vitamin A: 682IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Original recipe from The Noble Pig Vineyards
 
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Filed Under: Uncategorized Tagged With: dinner salads, quiona, salads

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