Quinoa and bacon, probably not two ingredients you see together a whole lot. However, I happen to think they make a great match! What does bacon not go with anyway? This is a beautiful and healthy, summer salad that you can make with lots of fresh ingredients for a picnic or barbecue. It also doesn’t have to be served hot, which makes it really easy for making ahead and transporting.
Watch the video for my tips and tricks to make this flavorful, southern summer salad!
Corny Bacon and Tomato Quinoa Salad
1 cup Quinoa, rinsed
2 cups low sodium chicken stock or broth (may sub water)
1 garlic clove, smashed
4 slices bacon
2 cobs of corn, shucked
1 cup cherry tomatoes, halved (may sub regular tomatoes, chopped and seeded)
2 tablespoons fresh basil, chopped
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
Place the quinoa, chicken broth, and garlic in a saucepan over high heat. Bring this to a boil, reduce the heat, cover, and cook for 12-15 minutes, until the liquid is absorbed.
Cook the bacon in a large skillet until crisp, and then drain all but a teaspoon or 2 of the drippings from the skillet. Chop the bacon and reserve for later.
Meanwhile, cut the corn off of the cobs, and add it to the drippings along with another teaspoon of canola or olive oil over medium heat. Cook the corn for 4-5 minutes until it begins to caramelized.
Turn the heat off and add the cooked quinoa, tomatoes, basil, salt, pepper, reserved bacon, lemon juice, and oil to the corn. Stir everything together until it is well combined. Serve this warm or at room temperature.