Arugula Salad with Bacon, Bell Peppers, and Quinoa
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
Arugula Salad with Bacon, Bell Peppers, and Quinoa
Ingredients
- Arugula - 3.5 oz
- Orange Bell Peppers - 2 pieces
- Quinoa - 3.5 oz
- Toasted Sesame - 1.8 oz
- Water - 2 tablespoons
- Meyer Lemon Juice - 1 teaspoon
- Garlic - 1 clove
- Ground Black Pepper - to taste
- Salt - to taste
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Drizzle the bell peppers with a little olive oil and place them in the oven for 40 minutes. The optimal baking temperature is 356°F.
Step 2
Meanwhile, cook the quinoa in salted water until ready.
Step 3
Cut the bacon into small slices.
Step 4
Slightly fry the bacon in a pan without oil.
Step 5
Remove the peppers from the oven and let them cool.
Step 6
Peel the cooled peppers from the skin and seeds, and cut them into strips.
Step 7
In a separate container, crush the garlic.
Step 8
Squeeze the lemon juice into a teaspoon and add it to the garlic.
Step 9
Add sesame seeds, water, 1 tablespoon of olive oil, salt, and pepper to taste to the dressing. Mix well.
Step 10
Combine all the ingredients, top with bacon, and serve.
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