Summer Garden Style Quinoa at

Summer Garden Style Quinoa

Course Main Course or Side
Cuisine Classic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4 servings
Author Tammy Blankenship


  • 1 cup quinoa dry quinoa
  • 2 cups water
  • 4 slices bacon
  • 3 cup corn on the cobs or one frozen corn, warmed, cooked and sliced off cob
  • 1 large avocado diced
  • 1 inch large bell pepper diced into half squares
  • 2 tablespoons olive oil divided
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: 2-4 servings


  1. Place 1/2 tablespoon olive oil in a saucepan over medium-high heat. Once oil is hot, pour in quinoa.
  2. Toast for 1-2 minutes.
  3. Pour in water, turn down to medium-low, cover, and simmer for about 20 minutes or until quinoa is tender and forms little tails.
  4. Meanwhile, cook bacon until it reaches desired level of crispiness (for me, that is super dark).
  5. Once bacon has cooled slightly, give it a rough chop.
  6. Toss quinoa into a bowl with the bacon, corn, avocado and bell pepper.
  7. Top with the remaining 1 1/2 tablespoon olive oil, balsamic vinegar, salt and pepper.
  8. Toss gently and serve warm.