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Tuesday, August 6, 2013

BLT Quinoa Salad (GF)

A couple weeks ago I decided to make BLATs (bacon, lettuce, avocado and tomato) for the family for dinner, only to be disappointed that I couldn't actually eat them because I am intolerant to both the yeast and the gluten in bread. That left me with two alternatives--either wrap up the bacon, tomato and avocado in a romaine lettuce leaf or come up with some kind of cold salad mixture using the sandwich ingredients as a springboard. Utilizing some leftover quinoa I had in the fridge, this was the delicious end result. Enjoy!

BLT Quinoa Salad
Serves 2-4

2 c. Cooked and cooled quinoa*
2 Roma tomatoes, diced
1 Avocado, diced (optional)
6-8 slices Nitrate-free bacon  (I use Applegate Farms brand.)
1/4 c. Real mayonnaise (Spectrum or Trader Joe's Organic are my favorites.)
2 t. Vinegar
2 t. Sugar
Salt and Pepper, to taste
Romaine or iceberg lettuce, chopped

*Rince 1 c. quinoa under water until it runs clear. Add quinoa to a medium saucepan with 2 c. water or chicken broth. Bring to a boil, then reduce heat and simmer until liquid is absorbed and germ ring appears around quinoa seeds. This can be done ahead of time and stored in the fridge.

1. Cook bacon until crisp, drain on paper towels until cool and then crumble.

2. In a mixing bowl, combine mayo, vinegar and sugar. Mix well. Add quinoa, bacon, avocado and tomato. Toss to evenly coat the dry ingredients with the dressing. Add salt and pepper if desired.

3. Serve cold over chopped lettuce. Refrigerate any leftovers right away.

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