Avocado BLT Quinoa Salad
Avocado BLT Quinoa Salad recipe is full of avocado, bacon, tomatoes, spinach and Ranch dressing. It is an easy, gluten-free lunch, dinner, or potluck dish recipe.
Servings: 8 servings
Ingredients
- 8 slices bacon
- 1 ½ c quinoa uncooked
- 3 c chicken broth (or water)
- 2 Tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- 1 c Ranch dressing divided
- ½ tsp salt
- ¼ tsp pepper
- 1 pint cherry tomatoes quartered
- 1 ½ c avocado chopped into ½ inch cubes (about 2 large avocados)
- 1 ½ c fresh spinach
Instructions
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!
Nutrition
Calories: 441kcal | Carbohydrates: 28g | Protein: 9g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1126mg | Potassium: 608mg | Fiber: 4g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 25.1mg | Calcium: 45mg | Iron: 2.6mg