Solo: Bacon Quinoa Salsa

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Solo: Bacon Quinoa Salsa

Crispy bacon & a fresh cucumber & tomato salad coated in a mustard dressing, served on rainbow quinoa.

Ingredients to serve 1

  • ½ x cucumber
  • 10g x whole almonds
  • ¼ cup x rainbow quinoa – rinse
  • ½ x sweetcorn cob – slice off kernels
  • 75g x homestyle bacon
  • ½ tsp x wholegrain mustard
  • ½ tbsp x apple cider vinegar
  • ¼ clove x garlic – peel, grate finely & chop
  • ¼ x bell pepper – deseed & dice (½ cm)
  • ¼ x red onion – peel & chop finely
  • 50g x cherry tomatoes – cut into quarters
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Step 3

Almonds: Place in a small pan on medium high heat and dry toast for 2-3 minutes until golden brown. Remove and chop roughly.

Step 4

Sweetcorn quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (½ cup) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. In the last 8 minutes of cooking, add the sweetcorn kernels.

Step 5

Homestyle bacon: Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer). When hot, add the bacon and fry for 2 minutes a side until golden and crispy. Remove and slice into strips.

Step 6

Mustard vinegar dressing: Mix together the wholegrain mustard, apple cider vinegar and garlic. Season with salt and pepper.

Step 7

Cucumber salad: Mix together the bell pepper, cucumber, red onion and cherry tomatoes. Add HALF the dressing and mix through.

Step 8

Serve by mixing the REST of the dressing through the sweetcorn quinoa and top with the salad, bacon and toasted almonds.