There are three easy steps to this simple and elegant dijon quinoa dinner. All you need to do is cook some quinoa, cook some bacon and then put everything together.
I wasn’t sure what I was going to cook for dinner tonight but I tweeted earlier a hint of what I was thinking.
— Gary Lum (@garydlum) March 24, 2015
- Streaky bacon 2 rashers sliced
- ⅓ cup tricolour quinoa
- ⅔ cup water
- 1 tsp chicken stock powder
- 1 tbsp dijon mustard
- 20 g butter
- 1 tbsp maple syrup
- Kale coleslaw
- Garlic aioli
- Cook the bacon and maple syrup in the oven for 15 minutes at 220 °C
- Cook the quinoa in the water and chicken stock for 10 minutes
- Add the dijon and butter to the cooked and cooled quinoa
- Add the garlic aioli to the kale coleslaw and mix in the cooked bacon
- Smear some quinoa on the bottom of a large bowl
- Add the kale coleslaw and bacon
- Add the rest of the quinoa on top
- Shoot a photograph
- Eat the meal on the couch with a fork while watching My Kitchen Rules
- Wash the dishes
- Write the recipe
- Blog (verb)
Streaky bacon ready for the oven
Tricolour quinoa with dijon and butter
The finished dish in a bowl. On the bottom is a thin layer of the quinoa.
I ate this strawberry cheesecake for lunch dessert (early afternoon tea)
For lunch I ate hot smoked salmon on spinach leaves with feta stuffed peppers
For breakfast I had bacon and eggs with some blue cheese
I hope you like this simple dijon quinoa salad meal
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.