I stumbled across this recipe on the Dulcet Devotion site and was instantly interested: healthy salad + bacon and feta? Best of both worlds! I made a couple of minor adjustments but otherwise it’s pretty close to the original. This was a light, satisfying salad that had crunchy, salty and sweet elements that had me going back for seconds. Next time I make it, I think I’ll add in some chili flakes or Sriracha for a spicy bite.
Serves 2 (as a main)
Ingredients
1 c quinoa, rinsed
4 – 5 strips bacon
1 c cherry tomatoes, halved
handful of cilantro and/or parsley, roughly chopped
2 avocados, diced
1/4 c green onions, diced
1 lemon, juiced
3 garlic cloves, minced
2 tb balsamic vinegar
1 tb olive oil/avocado oil
1 ts kosher salt
1 ts black pepper
handful of greens
50 oz feta, crumbled
Directions
1. Cook the quinoa according to the directions on the package. Place in a large bowl and let cool for 30 minutes.
2. Meanwhile, cook, drain and crumble the bacon.
3. Put the tomatoes, green onion, avocado and herbs into a medium bowl. Mix together with a little bit of lemon juice.
4. Once the quinoa has cooled, add in the olive oil, rest of the lemon juice, balsamic vinegar, garlic and salt & pepper. Stir to mix thoroughly.
5. Add in the rest of the salad fixings and season to taste, remembering that the feta will add some saltiness.
6. Plate the quinoa salad and top with greens and feta.
Food Nurd 