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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


  • 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


  • 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.


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