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Eggs

Quinoa Salad with Warm Bacon Vinaigrette

Quinoa salad cropPhoto credit: Chris Gonzaga

By Christina Frantzis

This versatile dish is a great make-ahead option that can be served heated or chilled, on the side or as a main with grilled chicken.

Makes: 6 servings
Free of: gluten and all top allergens

Ingredients

  • 3 slices of bacon
  • 3 cups (710 mL) cooked tri-color or white quinoa, cooled
  • 1 15 oz can black beans, drained and rinsed
  • 1 small red bell pepper, seeded and diced
  • 2 green onions, thinly sliced
  • 3 tbsp lime juice
  • 1 tsp  whole-grain mustard (optional)
  • 1 tsp chili powder
  • 3/4 tsp salt
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) cilantro, coarsely chopped

Instructions

  1. Heat a medium skillet over medium-high heat and add bacon. Cook until browned and crispy, about 3  minutes per side. Remove with a slotted spoon to a paper towel-lined plate.
  2. Add quinoa, beans, bell pepper and green onions to a large bowl and stir to combine.
  3. Add lime juice, mustard, chili powder and salt to a small saucepan over medium-low heat. Add oil in a slow, steady stream while whisking, until emulsified and warm. Crumble cooked bacon and stir into dressing.
  4. Pour dressing over quinoa mixture and stir to coat. Gently stir in cilantro and serve warm or refrigerate.

 

Christina Frantzis is recipe developer and food stylist. Her website is christinafrantzis.com.
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