Bacon Quinoa Salad with Garlic Lime Honey Dressing
This is a very tasty and filling salad especially for bacon and garlic lovers.
Servings: 4
Calories: 447kcal
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