Healthy recipe for Rainbow Quinoa Salsa Salad, made indulgent with the addition of crispy bacon
10g whole almonds
1/4 cup rainbow quinoa – rinse
1/2 sweetcorn cob – slice off kernels
75g homestyle bacon
1/2 tsp wholegrain mustard
1/2 tbsp apple cider vinegar
1/4 clove garlic – peel, grate finely & chop
1/4 bell pepper – deseed & dice (½ cm)
1/4 red onion – peel & chop finely
50g cherry tomatoes – cut into quarters
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.
Almonds: Place in a small pan on medium high heat and dry toast for 2-3 minutes until golden brown. Remove and chop roughly.
Sweetcorn quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (½ cup) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. In the last 8 minutes of cooking, add the sweetcorn kernels.
Homestyle bacon: Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer). When hot, add the bacon and fry for 2 minutes a side until golden and crispy. Remove and slice into strips.
Mustard vinegar dressing: Mix together the wholegrain mustard, apple cider vinegar and garlic. Season with salt and pepper.
Cucumber salad: Mix together the bell pepper, cucumber, red onion and cherry tomatoes. Add HALF the dressing and mix through.
Serve by mixing the REST of the dressing through the sweetcorn quinoa and top with the salad, bacon and toasted almonds.