Bacon Quinoa Salad with Lemon Dijon Dressing

Bacon Quinoa Salad with Lemon Dijon Dressing and Queso Fresco cheese | savoringsimple.comWhew! Man it’s been a while—almost a month! But I have good reason: Sam and I bought a house! And it’s…. a piece of work, to put it bluntly.  We’ve been up to our hairlines, literally, in paint, spackle, sawdust, and lots of spiders that I’m learning to squeal about a little less every time I find them crawling down a wall. 😭

This has been our life since April 7-dead spiders and lots of showers, in a nutshell. It’s worth it, though, because it’s ours and we are slowly but surely making it exactly how we want it.  Slowly. So slowly.

This Bacon Quinoa Salad is super versatile, healthy, and naturally GF and DF. Plus, who doesn't love a salad with bacon in it? | savoringsimple.comLemon Dijon dressing for a Bacon Quinoa Salad | savoringsimple.com

But then when my Dad put in the new cabinets he built two days ago, I got chills thinking about all the memories and and good times and oh my goodness, new recipes that are going to be made in that kitchen. You guys-the FOOD. I can’t wait!

Also did you catch that? My Dad’s making me kitchen cabinets. Coolest. Dad. Ever. !!!!

Today’s recipe is something Sam and I have been subsisting off of this whole month—a Bacon Quinoa Salad that’s got all the flavors and nutrients of a full meal in one easy convenient bowl, because while I spend almost 60 hours a week in the new house, nothing about the kitchen is even remotely functional and all the food has to be brought in every day and stored in the fridge, a.k.a. the only place in the house that’s safe from dust. And spiders.

This recipe is from a guest post I did for Erren’s KitchenErren is this incredible food blogger who I’ve looked up to for quite some time, and I was thrilled when she asked me to post on her blog.  Be sure to check out her site-she takes the most amazing photos and all of her recipes will have you drooling! I’m especially fond of her Ultimate Chocolate Cake….because words like ‘ultimate’ should definitely be paired with something like ‘chocolate’, like, always.

Head on over to Erren’s Kitchen to get the full Bacon Quinoa Salad recipe to go with this Lemon Dijon Dressing!

Bacon + Queso Fresco cheese make this Bacon Quinoa Salad drool worthy enough to be a full meal! | savoringsimple.com

Until next time, when I plan to bring pictures of the house…enjoy the warmer weather and a glass of red wine with your Bacon Quinoa Salad!

Lemon Dijon Dressing

*Head on over to Erren’s Kitchen for the Bacon Quinoa Salad recipe*

5 from 1 reviews
Lemon Dijon Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 t. honey
  • 2 t. Dijon mustard
  • The juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Whisk together the ingredients for the dressing. Keep the salad and the dressing separate until ready to serve.
  2. When you are ready to serve, toss the cooled quinoa with the rest of the salad ingredients in a large bowl and slowly add in the dressing, adding more or less depending on taste. Serve the salad with extra cheese and remaining salad dressing.
 

Chocolate Almond Thumbprint Cookies (No Bake)

Chocolate Almond Thumbprint Cookies that are gluten free, dairy free, vegan, and deliciously easy to make! | savoringsimple.comChocolate Almond Thumbprint Cookies for the win!!!!

Like, seriously. No bake, sugar-free, naturally sweetened, gluten and dairy free and vegan and AWESOME.

Plus, did I mention chocolate + almond yet? Winning combination, folks.

Did I tell you they’re NO BAKE. Yep. As in make, roll into ball, top with chocolate, eat. (And really, you could just go rogue and choose to eat the dough straight out of the food processor.) No waiting for preheated ovens. No waiting digging around for your hot pads while the timer on your oven beeps mercilessly and you worry about burning those precious little discs of happiness. (No? Just me?)

Ok, in case you aren’t sold yet:

Chocolate Almond Thumbprint Cookies that are gluten free, dairy free, vegan, and deliciously easy to make! | savoringsimple.comYeah. That ^^^ happened.

For realz though, I’m a little bit obsessed with these. I’ve already delivered them to 3 different people. I mean, if a delicious cookie takes you all of 3 Read more

Banana Nut Quinoa Pancakes

Banana Nut Quinoa Pancakes- gluten free! | savoringsimple.com

I have never, ever, been good at making pancakes. I don’t really have patience for the whole flipping thing, so they always came off the griddle looking mangled and completely un-appealing.

Plus, they’re so full of flour and refined sugar that I always ended up with a head or stomachache after eating them.

But after I got married, I decided Read more

Garlic Aioli with Roasted Veggies

Dairy-free, creamy aioli with Roasted Veggies | savoringsimple.comToday’s recipe came about completely by chance. Quite frankly, I had never heard of aioli until a few days ago, but since Sam and I have been trying to eat non-processed foods lately, I’ve been on the lookout for a substitute for mayonnaise.

(I don’t know why mayonnaise is so amazing. It shouldn’t be that good, but it can change the destiny of any potentially sub-par sandwich, in my opinion.)

(I do know why this garlic aioli is so good. It’s the garlic and the olive oil combination, I’m sure of it. I’m convinced nothing with a foundation of garlic and olive oil can be bad.)

So, I started experimenting in the kitchen and Sam started eating in the kitchen, which is what both of us do best.

This garlic aioli is Sam-approved. Best on roasted veggies, especially carrots (directions below recipe). I’m going to make black bean burgers this weekend and try this aioli on that, too. (Update: It was amazing)

Enjoy!

Garlic Aioli Recipe

5 from 1 reviews
Garlic Aioli with Roasted Veggies
Author: 
Recipe type: Snacks/Apps
Prep time: 
Total time: 
Serves: Serves 4-6
 
Ingredients
  • 1 garlic clove, grated
  • ½ t. salt
  • 1 ½ t. water
  • 1 eggs yolk
  • ¼ c. olive oil
  • ¼ c. oil (I used grapeseed)
  • ¼ t. chili powder
  • ½ t. oregano
  • Juice of ½ lemon
  • Black pepper to taste
Instructions
  1. Combine the garlic, salt, water, and egg yolk in a metal bowl. Whisk to combine.
  2. Whisking constantly, add in the olive oil, teaspoon by teaspoon, until mixture is thick and creamy. Once the olive oil is added, do the same thing with the other oil.
  3. Mixture should be fairly thick. Add in spices and lemon juice, then check for taste-other spices can be added as well.
  4. Serve on burgers, with fries, or on roasted vegetables.

 Roasted Carrot Sticks

  • Cut carrots into sticks.
  • Toss with oil, sea salt, or seasonings of choice.
  • Roast for 15-20 minutes at 400ºF.

**Note: This works on zucchini, broccoli,sweet potatoes, and peppers as well…just adjust the cooking time for each vegetable.