BLT Quinoa Salad
User Reviews
5
BLT Quinoa Salad
Description
This salad recipe uses quinoa cooked by first rinsing and toasting it lightly, enhancing its nutty flavor and ensuring a fluffy texture. The quinoa is simmered until tender and the water is absorbed. Crisp bacon is prepared separately and coarsely chopped to add smoky richness and a satisfying crunch.
The salad combines these elements with fresh leaf lettuce and halved cherry tomatoes, which contribute freshness and sweetness. A creamy BLT salad dressing made from sour cream, mayonnaise, garlic, chopped chives, salt, pepper, and a small amount of milk ties the salad together by adding a mild tang and herbal notes.
Served chilled, this salad can accompany grilled meats, sandwiches, or stand alone as a meal. The combination of hearty quinoa, smoky bacon, creamy dressing, and crisp vegetables provides contrasting textures and flavors. This salad highlights the balance between protein, vegetables, and a flavorful sauce.
The dressing benefits from time to meld in the refrigerator before serving. Adjust the dressing’s consistency by varying the milk quantity. Nutritional estimates are provided for the salad alone, excluding the dressing calories.
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- 3-4 lices Bacon additive-free
- 4 cups green leaf lettuce or favorite leafy green lettuce
- 1 pint cherry tomato sliced in half
Creamy BLT Salad Dressing
- 4 TBSP sour cream
- 3 TBSP mayonnaise quality
- 1 clove garlic pressed with a garlic press
- ¼ cup chives fresh, finely chopped
- ¼ tsp salt sea salt
- ⅛ tsp black pepper
- 1-2 TBSP milk
Instructions
- First whisk together the dressing to give it time for the flavors to mix and meld. In a small bowl, combine all ingredients with just 1 Tablespoon of the milk. Whisk well and use any additional milk to thin the dressing to desired consistency. Conver and refrigerate until ready to eat.
- Rinse and drain your quinoa using a mesh strainer or sieve to remove its natural coating. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- New to quinoa? Here's a (visual/tutorial) of the cooking process!
- While the quinoa simmers away, cook bacon via your favorite method. I like to coarsely chop it into pieces and cook in a skillet until nice and crispy. It only takes a few minutes!
- Onve the bacon and quinoa are ready, all that's left to do is pile your plates high with fresh lettuce, toasty quinoa, juicy ripe tomatoes and crispy bacon! Drizzle with dressing and dive in!
Notes
- Toasting quinoa before cooking enhances its nuttiness and improves fluffiness.
- Refrigerate dressing to allow flavors to meld before tossing with salad ingredients.
- Adjust milk in dressing to achieve desired thickness.
- Nutritional values given are for the salad alone; add approx. 24 calories per tablespoon of dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 266mg | 11% |
| Potassium | 925mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5155IU | 103% |
| Vitamin C | 58.9mg | 65% |
| Calcium | 65mg | 7% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
