Spring Vegetable and Quinoa Salad with Bacon

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Spring Vegetable and Quinoa Salad with BaconRecipe

Photo: Jennifer Causey Styling: Lindsey Lower

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 flavor components, such as whole-grain Dijon mustard and toasted almonds. To make this dish vegetarian, prepare the quinoa using vegetable stock instead of chicken stock and eliminate the bacon. 

Serves 4 (serving size: about 1 cup)

Ingredients

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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 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

Preparation

Hands-on: 18 Minutes
Total: 26 Minutes

1. 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.

2. 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.

Created date

February 2016

Nutritional Information

Calories 266
Fat 10.1 g
Satfat 2.9 g
Monofat 3.8 g
Polyfat 2.1 g
Protein 13 g
Carbohydrate 33 g
Fiber 7 g
Cholesterol 11 mg
Iron 6 mg
Sodium 245 mg
Calcium 115 mg
Sugars 5 g
Est. Added Sugars 0 g