Wednesday, April 25, 2012

What's for Dinner?

photo by Joy Newman

Bacon-Quinoa-Snap Pea Salad with Honey-Lime Dressing

I think I'm in love with this salad! The flavors are unique and fresh. Because it uses quinoa, the salad feels healthful (and bacon is healthy, right?) Trader Joe's sells pepitas and I found the black sesame seeds at Albertson's, but if you don't have any, don't let that stop you from making this!  

Bacon-Quinoa-Snap Pea Salad with Honey-Lime Dressing
The Noble Pig, serves 4-5

Salad:
4 strips of bacon, diced
1/2 lb. sugar snap peas
1 1/2 c quinoa, dry
2 c chicken stock or broth
1/3 c pepitas
2 t black sesame seeds
1/2 t olive oil
1/4 t kosher salt

Dressing:
Juice of 1 lime
3 T olive oil
1 T honey
2 garlic cloves, crushed
1/4 t cayenne pepper
salt and pepper to taste

Fry bacon until crisp. Drain and set aside. Bring a large pot of salted water to rolling boil. Blanch snap peas for 1 minute in water. Remove and immediately plunge them into ice water to stop them from cooking and preserve their green color.  Remove after 2 minutes and dry on paper towels. Cut peas into 1" pieces.

In another pot bring chicken stock to a boil.  Add quinoa and stir. Cover and cook over low heat until all stock has been absorbed and quinoa is tender, about 15 minutes. Uncover and fluff the quinoa. Transfer quinoa to another bowl to cool to room temperature.

In a small nonstick pan, add pepitas and sesame seeds. Cook over low heat until fragrant, 3-5 minutes.  Turn off the heat and stir in oil and salt.  Set aside.

In a bowl, whisk together all of the dressing ingredients.
In another bowl add the peas and quinoa to the pepita mixture. Add the dressing and mix well. Sprinkle bacon bits on top. Serve at room temperature or slightly chilled.

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