Tuesday, March 17, 2015


yields 4-6 servings 

1 cup quinoa
1 cup fresh or frozen green peas
2 lemons, zest and juice reserved
1/4 cup olive oil
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
4 slices thick cut bacon, cooked and crumbled
1/3 cup golden raisins
1/3 cup chopped pecans

Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.

bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014

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