Smoky Quinoa and Bacon Salad
© Todd Porter & Diane Cu

Smoky Quinoa and Bacon Salad


This earthy and smoky-spiced quinoa recipe is loaded with bacon and makes the perfect accompaniment to barbeque or grilled dishes.

Slideshow: Quinoa Recipes


  1. 1 cup uncooked quinoa
  2. 2 cups water
  3. Pinch of kosher or sea salt
  4. 8 pieces of bacon
  5. 1/4 cup extra-virgin olive oil
  6. 2 tablespoons balsamic vinegar
  7. 1 teaspoon spicy brown mustard
  8. 1 teaspoon brown sugar
  9. 1/2 teaspoon smoked paprika
  10. 1/2 teaspoon ground chipotle
  11. 1/4 teaspoon kosher or sea salt
  12. Fresh cracked black pepper, to taste
  13. 1/4 medium red onion, thinly sliced
  14. 1/4 cup chopped Italian parsley
  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.
  2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
  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.
  4. Crisp the bacon, drain and cut into 1-inch pieces. Set aside.
  5. In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.
  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.