Recipe

Quinoa BLT Salad

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Quinoa BLT Salad

A deconstructed BLT made with quinoa, cherry tomatoes, bacon, coriander and cucumber, flavoured with a vinaigrette dressing and topped with crumbled feta.




Ingredients to serve 2

  • 1 cup x quinoa
  • 2 cups x boiling water (for the quinoa)
  • 200g x bacon – cut into small squares (1cm)
  • 100g x cherry tomatoes – slice in half
  • 50g x baby spinach leaves
  • 5g x coriander
  • 2 stalks x spring onions – slice
  • 1/2 x cucumber – dice
  • 50g x feta cheese – crumble
  • 2 tbsp x lemon juice
  • 2 tbsp x balsamic vinegar
  • 1 tbsp x olive oil (for the vinaigrette – from your pantry)
  • 1/4 tsp x garlic salt
  • olive oil (from your pantry)
  • salt and freshly ground black pepper (from your pantry)

Ingredients to serve 4

  • 2 cups x quinoa
  • 4 cups x boiling water (for the quinoa)
  • 400g x bacon – cut into small squares (1cm)
  • 200g x cherry tomatoes – slice in half
  • 100g x baby spinach leaves
  • 10g x coriander
  • 4 stalks x spring onions – slice
  • 1 x cucumber – dice
  • 100g x feta cheese – crumble
  • 4 tbsp x lemon juice
  • 4 tbsp x balsamic vinegar
  • 2 tbsp x olive oil (for the vinaigrette – from your pantry)
  • 1/2 tsp x garlic salt
  • olive oil (from your pantry)
  • salt and freshly ground black pepper (from your pantry)

Method

Step 1

First place the quinoa in a fine-mesh strainer and rinse thoroughly with cool water. Drain. Heat a drizzle of olive oil in a deep saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Stir in the boiling water and a little salt and bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Then turn off the heat and remove the pot from the stove. Let it stand for 5 minutes, covered. Now remove the lid, fluff the quinoa gently with a fork, and serve. You should see tiny white spiral threads separating from and curling around the quinoa seeds. Place in a large serving bowl.

Step 2

Fry diced bacon in a dry pan on medium to high heat until crispy. Remove from heat and allow to cool.

Step 3

Mix lemon juice, vinegar and oil. Now add to the quinoa in the bowl. Then add the bacon, tomatoes, half the coriander, cucumber and spring onion. Mix together gently. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired.

Step 4

To serve, divide the spinach leaves between the plates and top with quinoa salad, followed by coriander and crumbled feta cheese.