Jump to recipe✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
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Asparagus + Quinoa with Bacon & Fresh Spinach Salad 🌱🥓
A Big, Bright, Beautiful, Green Salad for the weekend ahead to balance out the snowy, cold, dreary, muddy weather outside my door… If it’s sunny and warm near you, enjoy it! This has been a very long dark winter for us and I’m so ready for spring flowers and a little sunshine on my face.
Our Asparagus Quinoa + Bacon Spinach Salad is perfect in every way! We have lots of greens that are all in season here shortly, with added quinoa to create a heartier, nutty appeal. Just a bit of crumbled bacon for some FUN. And finished with a Tangy super-delicious homemade dressing.
You’re going to want to make this salad all throughout spring and summer!
Asparagus is in season right now! Not only is this vegetable a TOTAL POWERHOUSE for nutrition, but it’s very versatile and a beautiful addition to all of your spring & and summer meals!
Do you like asparagus? I really enjoy the smaller, more tender/young asparagus spears. I think the crispy thinner spears have a better flavor. Once they get too thick, the flavor changes and they become a little chewy for me. Of course, this is a personal preference as I know people who love the thick spears.
Which side are you on?
Early springtime to early summer is the perfect time of year to enjoy some fresh asparagus! We actually enjoy handpicked asparagus grown every year on one of my family’s properties! There’s nothing like those fresh, tender spears!
🥓We eat bacon a few times each month at our house because it’s something we (REALLY, REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free and humanely raised if possible. Always read the ingredients so you know what you’re really buying.
What about Quinoa?
✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!
🔥 Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
👨🏾🍳 Serve it as a side dish or in salads!
REFERENCE:
Servings 4
Ingredients:
- 2 cups cooked and cooled quinoa
- 4 strips of nitrate-free bacon, cooked, crumbled
- 1 bunch or 2 cups of young asparagus, ends chopped
- 1 cup fresh green beans
- 4 Tbsps apple cider vinegar or red wine vinegar
- 2 Tbsps extra virgin olive oil
- 1 Tbsp dijon mustard
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- ½ cup fresh parsley leaves, chopped
- 6 cups of baby spinach (six huge handfuls)
Instructions:
Cook your quinoa according to the package directions.
Be sure to rinse it first for the best results. 2/3 cup dry quinoa equals about 2 cups cooked quinoa.
Allow it to drain and cool before adding it to your salad.
Cook your chopped bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove bacon from the pan with a slotted spoon, and set aside to drain on paper towels.
Rinse the green beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
Place your trimmed beans into the basket, cover, and cook for 3 minutes then add in asparagus and continue to cook for 2 minutes more.
Cool veggies quickly in an ice bath immediately after steaming to keep them bright green and tender-crisp, then allow to drain fully.
In a small bowl, add the olive oil, vinegar, dijon, black pepper, sea salt, and chopped parsley to create your dressing. Whisk together really well.
In a large salad bowl, add your steamed veggies, and raw spinach. Add your cooked bacon and quinoa. Pour your dressing over the salad and stir and gently toss to coat everything well.
Divide mixture among plates and serve.
Enjoy!
💚Rachel
Asparagus + Quinoa with Bacon & Fresh Spinach Salad 🌱🥓
Persons
4
Ingredients
- 2 cups cooked and cooled quinoa
- 4 strips of nitrate-free bacon, cooked, crumbled
- 1 bunch or 2 cups of young asparagus, ends chopped
- 1 cup fresh green beans
- 4 Tbsps apple cider vinegar or red wine vinegar
- 2 Tbsps extra virgin olive oil
- 1 Tbsp dijon mustard
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- ½ cup fresh parsley leaves, chopped
- 6 cups of baby spinach (six huge handfuls)
Instructions
- Cook your quinoa according to the package directions. Be sure to rinse it first for the best results. 2/3 cup dry quinoa equals about 2 cups cooked quinoa. Allow it to drain and cool before adding it to your salad.
- Cook your chopped bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove bacon from the pan with a slotted spoon, and set aside to drain on paper towels.
- Rinse the green beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
- Place your trimmed beans into the basket, cover, and cook for 3 minutes then add in asparagus and continue to cook for 2 minutes more. Cool veggies quickly in an ice bath immediately after steaming to keep them bright green and tender-crisp, then allow to drain fully.
- In a small bowl, add the olive oil, vinegar, dijon, black pepper, sea salt, and chopped parsley to create your dressing. Whisk together really well.
- In a large salad bowl, add your steamed veggies, and raw spinach. Add your cooked bacon and quinoa. Pour your dressing over the salad and stir and gently toss to coat everything well.
- Divide mixture among plates and serve.
- Enjoy!
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