Recipes Smoky Quinoa and Bacon Salad 4.0 (1,213) 1 Review This earthy and smoky-spiced quinoa recipe is loaded with bacon and makes the perfect accompaniment to barbeque or grilled dishes. Slideshow: Quinoa Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on May 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 1 cup uncooked quinoa 2 cups water Pinch of kosher or sea salt 8 pieces of bacon 1/4 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon spicy brown mustard 1 teaspoon brown sugar 1/2 teaspoon smoked paprika 1/2 teaspoon ground chipotle 1/4 teaspoon kosher or sea salt Fresh cracked black pepper, to taste 1/4 medium red onion, thinly sliced 1/4 cup chopped Italian parsley Directions 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. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat. 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. Crisp the bacon, drain and cut into 1-inch pieces. Set aside. In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside. 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. Rate it Print