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dinner · american

Broccoli, Apple & Bacon Salad with Quinoa & Toasted Walnuts

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 2 servings
Broccoli, Apple & Bacon Salad with Quinoa & Toasted Walnuts

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Instructions

1
Rinse the quinoa in a fine-mesh sieve, then bring it to a boil in a small pot with the water and a pinch of salt.
2
Cover, lower the heat, and simmer 15 minutes, until the water is absorbed and the grains show their little white tails.
3
While the quinoa cooks, toast the walnuts in a dry 12-inch skillet over medium heat 3 to 4 minutes, shaking often, until fragrant, then tip them onto the cutting board.
4
Lay the bacon slices in the same skillet with tongs and cook over medium heat 7 to 8 minutes, turning once, until deeply browned and crisp.
5
Meanwhile, whisk the yogurt, mayonnaise, vinegar, honey, pepper, and the rest of the salt in a large salad bowl until smooth.
6
Roughly chop the walnuts and push them to one side of the board.
7
Finely dice the red onion and stir it into the dressing so it mellows while you cut the rest.
8
Cut the broccoli into small bite-sized florets, peel and thinly slice the tender stem, and add it all to the bowl.
9
Core and dice the apple and cut the cheddar into small cubes, then add both to the bowl with the cranberries.
10
Lift the bacon onto a paper-towel-lined plate to drain.
11
Fluff the quinoa with a fork and spread it on a large plate to cool for 5 minutes.
12
Fold the quinoa into the salad and crumble in most of the bacon, tossing until everything is coated in dressing.
13
Divide between two bowls and top with the toasted walnuts and the rest of the bacon.
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