ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Vegetable and Quinoa Salad with Bacon

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 18 mins
Total time 26 mins

Serves 4 (serving size: about 1 cup)

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. 


  • 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 3/4 cups Ginger-Coconut Quinoa
  • 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

Nutrition 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

How to Make It

  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.