Warm Quinoa Salad with Bacon, Brussels Sprouts and Blistered Cherry Tomatoes

Warm Quinoa Salad with Bacon, Brussels Sprouts and Blistered Cherry Tomatoes

I took a week off from cooking recently (well, a week off from doing dishes, but around here that’s effectively the same thing), which means some veggies my roommate brought home languished for a bit. Oh, I ate the cherry tomatoes as I walked by, but the Brussels sprouts pretty much just hung out. There weren’t really enough Brussels sprouts for a whole side dish, anyway — so what was I to do with all these things when it was time for them to be used? I certainly didn’t want to toss them, and I needed a side dish to go with my ham. The ham was quite traditional, so I decided I wanted something a little less so; after digging around in the pantry, I came upon a bag of rainbow quinoa, which seemed to be just the thing as the base for a warm salad…

And it was! The salad turned out really well, and it is almost as good cold as it was warm (the tomatoes suffer a little). It also comes together pretty quickly, though it does take two pans. It was quite popular with the roommates.

Warm Quinoa Salad with Bacon, Brussels Sprouts and Blistered Cherry Tomatoes

2-3 oz. bacon ends and pieces (or a few slices of bacon), cut in wee bits
1/2 onion, diced
8-10 Brussels sprouts, outer leaves removed and sliced thin
3 cloves garlic, minced
1 c. quinoa
2 c. low sodium chicken broth
12-15 cherry tomatoes, halved
2 Tbsp. olive oil
zest and juice of one lemon
salt and pepper to taste

In a large skillet over medium heat, heat the bacon. Dice the onion and slice the sprouts while it renders some of its fat, then add the onion and sprouts to the pan. Cook until the onion is soft and it and the sprouts are beginning to caramelize, then add the garlic. While that’s cooking, start the quinoa and cook according to package directions, except in broth.

When the quinoa is almost done, turn up the heat under the sprouts and add the cherry tomatoes. Stir vigorously and let them blister a bit, then turn off the heat. When the quinoa is done, stir the contents of the sprouts pan into it, drizzle with a bit of olive oil, add the zest and juice of a lemon, and taste for seasoning.

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~ by iliadawry on 22 May 2013.

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