Fresh Quinoa-Thyme Salad

Short description:

Perfectly “al dente” quinoa is placed on a bed of sliced rainbow Swiss chard, dressed with a thyme infused maple/apple cider vinaigrette and topped with crumbled Applewood smoked bacon, Ocean Spray ®Dried Cranberries and sliced tart apples. Segment: Fast Casual, B&I, Hotels


Cooked White Quinoa                                                               1/3 cup

Swiss Chard, chopped                                                               2 cup

Maple Glazed Bacon, chopped                                                    ¼ cup

Ocean Spray® Dried Cranberries                                                 3 T

Tart Apples, shaved                                                                  ½ cup

Parmesan Cheese, shaved                                                          ¼ cup

Pistachios, roasted, chopped                                                       2T


  1. In a large bowl, mix all ingredients and toss with vinaigrette until evenly coated
  2. Place on a large, chilled salad plate and serve immediately


Maple-Bacon Vinaigrette

Unfiltered Apple Cider                                                              1 cup   

Maple Syrup                                                                           2/3 cup

Fresh Thyme, chopped                                                             2 T

Granulated Garlic                                                                     2 T

Dijon Mustard                                                                         3 tsp

Warm Bacon Fat                                                                     ¼ cup

Vegetable Oil                                                                          ¾ cup

 Method of Preparation

  1. In a large bowl, combine all ingredients and whisk until emulsified
  2. Reserve until ready to use



Best made with:
Ocean Spray® Dried Cranberries
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