Bacon and quinoa salad combines crispy bacon with quinoa, cranberries, pecans, olive oil, and lemon juice. Everything gets tossed together into a salad that works for lunch, dinner, or meal prep.
The bacon adds richness while the cranberries and pecans bring texture and contrast.
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1. Cook 1 cup quinoa in 2 cups water. Bring to boil, reduce heat to low, cover and simmer 15 minutes. Fluff with fork and cool.
2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, single layer. Cook until crisp, 5-6 minutes. Drain on paper towel.
3. In large bowl, combine quinoa, bacon, 0.5 cup dried cranberries, and 0.5 cup pecans, chopped.
4. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss to combine.
5. Season with salt and pepper to taste.
6. Finish with 2 tbsp fresh parsley, chopped.
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