Spring Vegetable and Quinoa Salad with Bacon
2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces
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.
Nutritional Information
Amount per serving
- 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
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.
Nutritional Information
Amount per serving
- 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