bacon quinoa salad with garlic lime honey dressing

How To Make bacon quinoa salad with garlic lime honey dressing

• 1

  Blanch snap peas for one minute in boiling water. Remove immediately and place in a bowl of ice water. Remove from ice water after 2 minutes, drain and pat dry. Cut into 1-inch pieces.
• 2

  Cook bacon by method of choice (I used the microwave) until crisp. Drain and set aside.
• 3

  Bring the 2 cups of stock to a boil in a large saucepan. Add quinoa and stir. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.. Note: I use a rice cooker to prepare quinoa as it cooks exactly like rice. Fluff quinoa and transfer to a bowl and let it come to room temperature.
• 4

  In a small frypan, add the pumpkin seeds and sesame seeds. Cook over low heat, stirring, until roasted and fragrant. Add the olive oil and salt and stir.
• 5

  In another bowl, combine all dressing ingredients and stir well.
• 6

  Add the pumpkin seed/sesame see mixture to quinoa. Add the snap peas. Combine all well. Add dressing and toss. Crumble bacon. Top salad with crumbled bacon.
• 7

  May be served chilled or at room temperature. Serves 4. Suggested wine: Any white, particularly Chardonnay.
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