Ingredients

  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 1/4 cup fresh squeezed lemon juice
  • 1 lb. Hickory Smoked Bacon, cut into 1-inch pieces
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 Tbsp. fresh thyme, finely chopped
  • 1 Tbsp. lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 1/4 cup (1 oz.) crumbled feta cheese

Details

Product:

Bacon

Meal Course:

Lunch

Dish Type:

Soup/Salad

Preparation

  1. In medium saucepan, combine quinoa, chicken broth and lemon juice. Bring to a boil over medium heat. Reduce heat, cover and simmer until liquid has absorbed. Refrigerate to chill.
  2. Cook bacon in skillet over medium high heat until crisp. DO NOT DRAIN.
  3. Once quinoa has chilled, combine with bacon, bacon drippings, and remaining ingredients. Mix well and adjust seasonings if desired.