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. 

Adam Hickman
Recipe by Cooking Light April 2016

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Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
18 mins
total:
26 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

266 calories; fat 10.1g; saturated fat 2.9g; mono fat 3.8g; poly fat 2.1g; protein 13g; carbohydrates 33g; fiber 7g; cholesterol 11mg; iron 6mg; sodium 245mg; calcium 115mg; sugars 5g; added sugarg.