1 ½cavocadochopped into ½ inch cubes (about 2 large avocados)
1 ½cfresh spinach
To Cook the Bacon:
Preheat oven to 375 degrees.
Line a baking sheet with aluminum foil and place bacon in a single layer onto the sheet.
Bake in preheated oven for 16-20 minutes, or until bacon is done to your preference.
Remove bacon from oven and drain on a paper towel-lined plate.
To Cook the Quinoa:
Place quinoa, broth, butter, salt and pepper in a rice cooker. Turn on and cook until rice cooker goes off.
Let quinoa cool to room temperature before mixing in the remaining ingredients.
For the Salad:
Once quinoa has cooled, mix in 2/3 c. Ranch dressing, salt and pepper and coat quinoa completely with the dressing.
Add tomatoes, avocadoes and bacon to the quinoa and toss to combine.
Chill quinoa for at least 30 minutes before serving.
Just before serving toss salad with the remaining Ranch dressing and spinach. You may use more or less than the reserved 1/3 c. Ranch dressing depending on how much dressing you prefer and how long the salad chilled in the refrigerator. Enjoy!
Avocado BLT Quinoa Salad
Amount Per Serving
Calories 441Calories from Fat 297
% Daily Value*
Saturated Fat 8g50%
Vitamin A 965IU19%
Vitamin C 25.1mg30%
* Percent Daily Values are based on a 2000 calorie diet.