And well, bacon makes everything better, not that this dish needed any help in the first place.
Lots of textures and flavors going on all at once in this one. Enjoy.
Springtime Quinoa Salad
(adapted from this recipe)
1 cup uncooked quinoa
2 fresh or frozen peas
½ cup feta cheese
8 slices bacon, cooked and crumbled (you can use turkey bacon too)
1/4 cup freshly chopped cilantro
3/4 cup almonds, pulsed in a food processor until crushed
juice from 2 lemons
⅓ cup olive oil
¼ teaspoon salt (more to taste)
a few tablespoons honey (adjust to taste)
1. Cook the quinoa according to package directions.
2. Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green, about 10 min.
3. Whisk the dressing ingredients together in a large bowl. Add the quinoa with the peas, feta, bacon, herbs, and almonds and toss well. Season generously with salt and pepper.
Leftovers stay for several days. This was basically lunch for a week.