My consulting work is at a lull of at least a week, so I can turn my attention to fresh, organic, local, sustainable food. Today's experiment? BLT Quinoa Salad.
|BLT Quinoa Salad|
Sometimes you just gotta have a BLT - bacon, lettuce, tomato, mayonnaise and two slices of great bread.
That said, I eschew bacon that comes from factory-farmed animals and is filled with additives. Also, I feel better when I limit wheat in my diet. So to satisfy my appetite while guarding my health, I went for the best quality and freshest ingredients from local, sustainable farms mixed with that great, ancient grain - quinoa.
4 ounces Pederson's cherry-smoked uncured bacon
1 cup quinoa, any color
Juice of one lemon or lime
1 tablespoon sherry vinegar
1/4-cup extra-virgin olive oil
2 cloves of garlic, minced fine
1 bunch of green onions, finely dice white part only
1/2 cup diced cherry tomatoes
1 avocado, diced and tossed in lemon juice
Hand full of minced cilantro or parsley
2 tablespoons crumbled feta cheese
A chiffonade of romaine lettuce or your choice of salad greens
Salt and pepper to taste
1. Prepare quinoa according to directions - 2 parts water to 1 part grain. When all the water is absorbed, set it aside to cool.
2. Whisk together citrus juice, vinegar and oil - 1:1 acid to oil. Combine with minced garlic, green onion, cilantro and quinoa. Refrigerate for 30 minutes to an hour to let flavors meld.
3. Fry bacon until crisp. Drain. Dice.
4. Mix bacon, tomatoes with quinoa. Then gently fold in the avocado.
5. Season to taste.
To serve, layer a couple of spoons full of salad over a chiffonade of greens. Garnish with extra cilantro and feta.
How well does quinoa substitute for bread?
But it's a lovely salad.
Try it for yourself.