Protein Boost | Waldorf Salad Bacon & Quinoa Bowls
with Roasted Grapes & Creamy Mustard Dressing
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Power up on proteins! Add bacon to your meal with our Protein Boost option. Named for a famed New York City hotel, this posh 1896 salad gets a modern remake as a grain bowl. Fluffy quinoa is tossed with energizing apple, celery and fresh tarragon, plus tasty roasted grapes and walnuts. A creamy mustard dressing promises a luxury stay.
We will send you:
- 1 Apple
- 1 Head of curly leaf lettuce
- 100g Grapes
- 3 Celery stalks
- 4g Tarragon
- 95g Red & white quinoa
- 25g Chopped walnuts
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 60ml Mayonnaise
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
Contains: Eggs • Mustard • Sulphites • Walnuts
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
63 g
Saturated Fat
12 g
Sodium
560 mg
Total Carb
61 g
Sugars
18 g
Protein
17 g
Fibre
10 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender.
- Fluff and set aside to cool.
Roast the grapes & walnuts
- Meanwhile, on a lined sheet pan, toss the grapes with a drizzle of oil and S&P.
- Roast, stirring halfway, 8 to 10 min., until tender.
- In the last 5 min., add the walnuts.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the celery crosswise on an angle.
- Core and thinly slice the apple; toss with a splash of the vinegar to prevent from browning.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
Make the dressing
- In a small bowl, combine the mayo, mustard, remaining vinegar and S&P.
Make the salad & serve
- In a large bowl, combine the quinoa, lettuce, apples, celery, grapes, walnuts and tarragon.
- Add the dressing; toss well.
- Divide the salad between your plates. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
