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Toasted Quinoa Salad 4


  • 2 cups cooked quinoa
  • 1 tablespoons coconut oil oil
  • 2 slices applewood smoke bacon cut into small pieces
  • 1/2 head cabbage thinly sliced
  • 1/4 cup red pepper
  • 1/4 cup carrots
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup snow peas
  • 1 lemon, zested and juiced
  • 1/2 cup coarsely chopped fresh dill
  • Salt and pepper to taste


  1. Cook quinoa according to package directions. (I buy mine frozen in a steam-able bag at my local grocery store.)
  2. Cook bacon in a large nonstick skillet over medium-high heat until crispy. Remove, reserving the bacon fat. Add cabbage, red pepper, and carrots cooking until cabbage is limp.
  3. Add remaining tablespoon oil to skillet. Add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crispy, about 8-10 minutes. Remove from heat. Add chickpeas, snow peas, bacon,lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill.