1 cup uncooked quinoa
2 cups chopped cucumber
1/3 cup pecorino romano cheese OR feta cheese
1/2 cup freshly chopped basil and cilantro
1/2 cup almonds
6 slices bacon
1/3 cup freshly squeezed lemon juice
1/3 cup Extra Virgin Olive Oil
1/4 tsp salt
2-3 TBSP honey
Place bacon on cold frying pan making sure to avoid overlap.
Turn stove on low-medium high heat.
Every few minutes, flip over so it browns evenly.
Cook to desired crispness (appx 7-10 minutes)
Cook quinoa according to package
Let quinoa chill in fridge so it separates better for salad (best to cook quinoa the day before and let it chill overnight)
Puree all ingredients of dressing (freshly squeezed lemon juice, Extra virgin Olive Oil, sea salt, honey) in a food processor (or whisk very well in small bowl).
Wash, peel, and chop cucumbers into bite size pieces
Chop basil and cilantro into thin strips
throw almonds into food processor and pulse until they are all crushed up
Toss quinoa with bacon, cucumbers, cheese (if using), herbs and almonds
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 07 mins
Recipe courtesy of Lurong Living