Salad with arugula, bacon, bell pepper and quinoa
2 servings
60 minutes
This salad with arugula, bacon, bell pepper, and quinoa is a true blend of freshness and rich flavor. Arugula adds a slight spiciness, bacon contributes smoky notes, and roasted bell pepper brings sweetness and softness. Quinoa makes the dish hearty, while sesame and garlic dressing add Eastern accents. The origins of such a salad trace back to modern Russian cuisine where traditional ingredients combine with elements of Mediterranean and Eastern gastronomy. It’s an ideal option for a light lunch or festive table when you want something original and healthy. The dish pairs wonderfully with white wine or refreshing drinks and offers a sense of gastronomic delight.
1
Drizzle bell peppers with a little olive oil and place them in the oven for 40 minutes. The optimal baking temperature is 180 degrees.
- Sweet pepper: 2 pieces
- Olive oil: 50 ml
2
At this time, boil the quinoa in salted water until ready.
- Quinoa: 100 g
- Salt: to taste
3
Cut the bacon into small slices.
- Arugula: 100 g
- Ground black pepper: to taste
4
Slightly fry the bacon in a pan without oil.
- Arugula: 100 g
5
Take the peppers out of the oven and let them cool.
- Sweet pepper: 2 pieces
6
Peel the cooled peppers from the skin and seeds, and cut them into strips.
- Sweet pepper: 2 pieces
7
Squeeze the garlic into a separate container.
- Garlic: 1 clove
8
Squeeze lemon juice into a teaspoon and add it to the garlic.
- Lemon juice: 1 teaspoon
9
Add sesame, water, 1 tablespoon of olive oil, salt and pepper to taste to the dressing. Mix well.
- Sesame: 50 g
- Water: 2 tablespoons
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
10
Mix all the ingredients, top with bacon, and serve at the table.
- Arugula: 100 g
- Sweet pepper: 2 pieces
- Quinoa: 100 g
- Sesame: 50 g
- Garlic: 1 clove
- Lemon juice: 1 teaspoon
- Water: 2 tablespoons
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste