Quinoa BLT Avocado Salad With Lemon Dressing

Quinoa BLT Avocado Salad With Lemon Dressing

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Posted by Abby Branham

“The quinoa”, it’s gone viral!  Honestly, I’ve tried really hard to like quinoa since it became so popular, primarily because it’s really good for you.  But every time I’ve  cooked quinoa it was either bitter and/or mushy.  I did some research and discovered how to remedy the bitterness by rinsing the quinoa, but I could not get past the mush!  Until today.  I found a post on Cookie and Kate,  called “How to Cook Perfect Quinoa”, which had a hint that made all the difference.  Read through to the “Let’s Get Cookin'” section for the tip.  Also, there is a printable recipe card at the bottom of this post if you would like to give it a try.

Ingredients

For the salad

  • 1 c. dry quinoa
  • Greens of choice (I used organic spring greens)
  • 1 large tomato (I highly recommend you find a locally grown heirloom)
  • 1 avocado
  • Feta cheese
  • 1 slice of bacon per salad (I use uncured, organic)
  • Salt and Pepper to taste

For the dressing

  • 1/2 t. lemon zest
  • Lemon juice from one lemon
  • 1 T. honey mustard
  • 3 to 4  T.  olive oil
  • 1/4 t. salt
  • Fresh cracked pepper to taste

Let’s Get Cookin…

Let’s cook the quinoa!  First, you need to prepare it to remove the bitterness.  I’m going to share with you how I rinse rice, which I decided to try with quinoa. It may not be a conventional way to do it, but I learned this trick from a real cook – my sister-in-law Wendy!  Wendy is no joke, so I trust her methods.  To rinse the quinoa, put 1 cup of quinoa into a stockpot, cover with water, and stir around with your hand.  Slowly let the water drain from the pot so you don’t lose too much quinoa down the drain.  Repeat rinsing the quinoa two more times.  When the rinsing is complete, cover the quinoa with 2 cups of water, add a 1/4 t. of salt, and add a large crushed clove of garlic to the pot.

Now, to make sure the quinoa isn’t mushy, (per the advice of Cookie and Kate), let the quinoa cook uncovered until it has absorbed all of the liquid in the pot.  When the liquid has been absorbed, cover the pot, remove it from the heat, and let it sit covered for 5 minutes.  Those 5 minutes are what allow the quinoa to pop from their shell and really eliminated any mushiness.

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While the quinoa is cooking, cook your bacon on the stove top. I cook 1 slice of bacon per salad.  Cut your avocado and tomato.

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Put as much quinoa as you would like in each salad bowl, and add about a handful of your choice of greens.  Gently fluff the quinoa and greens together.  This is a good quinoa salad base.

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Add about 1 T. feta cheese to each salad, 1 slice of bacon crumbled, some tomato and avocado, and fresh cracked pepper to taste.

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Prepare your lemon dressing by placing all of the ingredients into a mason jar and shake!  It’s that easy.  The dressing is a rendition of this Simple Lemon Vinaigrette from Epicurious.

Pour the lemon dressing on your salad to your liking and enjoy!!

Quinoa BLT Avocado Salad with Lemon Dressing

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

For the salad

  • 1 c. dry quinoa
  • Greens of choice (I used organic spring greens)
  • 1 large tomato (I highly recommend you find a locally grown heirloom)
  • 1 avocado
  • Feta cheese
  • 1 slice of bacon per salad (I use uncured, organic)
  • Salt and Pepper to taste

For the dressing

  • 1/2 t. lemon zest
  • Lemon juice from one lemon
  • 1 T. honey mustard
  • 3 to 4  T.  olive oil
  • 1/4 t. salt
  • Fresh cracked pepper to taste

Let’s Get Cookin…

Let’s cook the quinoa!  First, you need to prepare it to remove the bitterness.  I’m going to share with you how I rinse rice, which I decided to try with quinoa. It may not be a conventional way to do it, but I learned this trick from a real cook – my sister-in-law Wendy!  Wendy is no joke, so I trust her methods.  To rinse the quinoa, put 1 cup of quinoa into a stockpot, cover with water, and stir around with your hand.  Slowly let the water drain from the pot so you don’t lose too much quinoa down the drain.  Repeat rinsing the quinoa two more times.  When the rinsing is complete, cover the quinoa with 2 cups of water, add a 1/4 t. of salt, and add a large crushed clove of garlic to the pot.

Now, to make sure the quinoa isn’t mushy, (per the advice of Cookie and Kate), let the quinoa cook uncovered until it has absorbed all of the liquid in the pot.  When the liquid has been absorbed, cover the pot, remove it from the heat, and let it sit covered for 5 minutes.  Those 5 minutes are what allow the quinoa to pop from their shell and really eliminated any mushiness.

While the quinoa is cooking, cook your bacon on the stove top. I cook 1 slice of bacon per salad.  Cut your avocado and tomato.

Put as much quinoa as you would like in each salad bowl, and add about a handful of your choice of greens.  Gently fluff the quinoa and greens together.  This is a good quinoa salad base.

Add about 1 T. feta cheese to each salad, 1 slice of bacon crumbled, some tomato and avocado, and fresh cracked pepper to taste.

Prepare your lemon dressing by placing all of the ingredients into a mason jar and shake!  It’s that easy.  The dressing is a rendition of this Simple Lemon Vinaigrette from Epicurious.

Pour the lemon dressing on your salad to your liking and enjoy!!

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One thought on “Quinoa BLT Avocado Salad With Lemon Dressing

  1. Sarah Gallup says:

    I think the dressing is a reipe I would use on a lot of things. I think I’ll make it up ahead – I bet it would last a week or two in the frig. I’m going to make this recipe this week! It sounds delicious and I need to try to like quinoa.

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