Imagine a salad so packed with flavor and nutrition that it'll make your taste buds dance and your body thank you! This Chicken Bacon Date and Brussels Sprouts Quinoa Power Salad is not just a meal, it's a culinary adventure that combines the smoky richness of bacon, the tender bite of roasted Brussels sprouts, and the sweet surprise of Medjool dates. Perfect for health-conscious foodies and flavor seekers alike, this recipe promises to elevate your lunch or dinner from ordinary to extraordinary in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups Brussels sprouts, halved
- 1 cup cooked chicken, diced
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup Medjool dates, chopped
- 1/4 cup almonds, slivered
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa cooks, preheat oven to 400°F (200°C). Toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast Brussels sprouts in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and golden brown.
- Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
- In a large mixing bowl, combine cooked quinoa, roasted Brussels sprouts, diced chicken, crumbled bacon, and chopped dates.
- Toast slivered almonds in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant.
- Drizzle remaining olive oil over the salad, and season with additional salt and pepper to taste.
- Sprinkle toasted almonds on top of the salad just before serving.
- Serve warm or at room temperature as a nutritious and flavorful power salad.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Brussels Sprouts Roasting Hack: For maximum crispiness, spread sprouts in a single layer and don't overcrowd the baking sheet. This ensures they roast, not steam.
- Bacon Brilliance: Cook bacon until crisp but not burnt. Pat dry with paper towels to remove excess grease and ensure a perfect crunch.
- Toasting Nuts: Watch almonds carefully when toasting - they can burn quickly. Stir frequently and remove from heat as soon as they turn golden and fragrant.
- Meal Prep Friendly: This salad can be prepared in advance. Store components separately and combine just before serving to maintain texture.
- Temperature Flexibility: Enjoy this salad warm right after preparation or at room temperature, making it perfect for packed lunches or picnics.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 40g
Protein: 25g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 55mg
