This Herbalicious Quinoa Salad is a nutritious and satisfying dish, packed with protein, fiber, and nutrients to keep you feeling full and energized throughout the day. Every bite is bursting with fresh and vibrant flavors--from the crisp cucumbers, creamy avocado, tangy cheese, salty pistachios, and smoky bacon provide sweet, savory, and nutty goodness.
QUINOA: Rinse the quinoa in a fine-mesh sieve in cold water for about 30 seconds. In a small saucepan, combine the rinsed quinoa with 2 cups of water and season with salt (I add ½ tsp). Bring to a boil, reduce heat to low, cover the pan with a lid, and cook for 15-20 minutes or until the water has completely absorbed into the quinoa. Turn off the heat and let stand, covered, for 10 minutes. After it has finished steaming, remove the lid and fluff the quinoa gently with a fork. Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and slide it into the freezer for 15 minutes. Best case: make the night before--makes salad assembly a breeze!
DRESSING: To make the dressing, add all ingredients except the oil to a small blender jar. Season to taste (I add ½ tsp salt & ¼ tsp pepper), then blend until smooth. Drizzle in the oil and blend briefly to emulsify. Transfer to a glass jar and store in the fridge until ready to use. This dressing tastes best when made the day before!
BAKE BACON: Preheat the oven to 400 degrees F. Set out an extra-large sheet pan with raised sides. Place a metal cooling rack on top of the tray and lightly grease it with cooking spray. Place bacon slices in an even layer (not touching) on top of the cooling rack. Bake for 18-20 minutes or until golden and crisp. Remove and let cool, then dice into small pieces.
PEAS: Bring a large pot of water to a boil. Add the frozen peas to the boiling water and cook for exactly 30 seconds. Drain and immediately toss some ice cubes on top and run cold water over the peas to stop the cooking process. Shake off excess water and set aside to dry.
PISTACHIOS: Add ½ cup pistachios to a blender or food processor and pulse a few times to break them down. (You'll get some fine crumbs too--this is intended!)
ASSEMBLY: Combine fully cooled quinoa, peas, diced avocado (Note 1), cucumbers, fresh herbs, pistachios, and diced bacon in a large bowl. Add ½ the dressing and toss gently to coat. Top with goat cheese and drizzle on more dressing to taste (we like to add it all). Toss again gently, season to taste, and serve promptly.
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Notes
Note 1: Serving: For the best taste and texture, serve this salad immediately after dressing. The avocado and herbs brown or wilt if stored for too long, so it's best to consume the salad as soon as possible after dressing. If you need to make the salad in advance, you can store the vinaigrette, quinoa, and toppings separately in airtight containers in the refrigerator. When you're ready to serve, toss the ingredients together, dress them, and enjoy!