Smoky Quinoa and Bacon Salad

By lorik

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• Pinch of kosher or sea salt
• 8 pieces of bacon
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon spicy brown mustard
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle
• 1/4 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste
• 1/4 medium red onion, thinly sliced
• 1/4 cup chopped Italian parsley

Details

Servings 4
Adapted from food&wine.com

Preparation

Step 1

Step 1
Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3
Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool.

Step 4
Crisp bacon in pan, and set aside to cool.

Step 5
In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.

Step 6
In a large bowl, toss together the cooked quinoa, bacon pieces, red onion and parsley. Toss with the dressing and serve at room temperature or chilled