Bacon, Baked Pepper and Quinoa Salad
6 servings
30 minutes
Salad with bacon, roasted peppers, and quinoa is a harmonious blend of textures and flavors. This salad hails from European cuisine, where the balance between meat ingredients and fresh vegetables is valued. A light mustard-lemon dressing adds zest to the dish, while salad leaves provide freshness. It’s perfect as a light dinner or an original side dish.
1
Wash the bell pepper and remove the seeds.
- Sweet pepper (capsicum): 2 pieces
2
Spray the pepper with olive oil and place it in a preheated oven at 200 degrees for 20 minutes until cooked.
- Olive oil: 4 tablespoons
3
Remove the skin from the peppers and cut them into small strips.
- Sweet pepper (capsicum): 2 pieces
4
Cook quinoa until ready.
- Quinoa: 100 g
5
Cut the bacon into small strips.
- Smoked bacon: 200 g
6
Roast in a dry, well-heated pan.
- Smoked bacon: 200 g
7
Add mustard to a separate container.
- Dijon mustard: 1 teaspoon
8
To salt.
- Salt: pinch
9
Pour a spoon of lemon juice.
- Lemon juice: 1 tablespoon
10
Add vinegar and 2 tablespoons of olive oil.
- Wine vinegar: 1 teaspoon
- Olive oil: 4 tablespoons
11
Press the garlic. Mix well.
- Garlic: 3 cloves
12
Mix all the ingredients and serve at the table. Bon appétit!
- Mixed salad leaves: 2 bunchs