Quinoa, Bacon and Walnut Salad

Quinoa, Bacon and Walnut Salad

1 cup quinoa
2 cups water with 1 cube chicken stock crumbled in
1/4 cup grated parmesan
1/2 cup chopped walnuts
3 rashers maple-smoked bacon
2 tablespoons maple syrup
200 grams fresh baby spinach (a few handfuls)
100 grams fresh rocket (a couple of handfuls)
1/4 cup shaved parmesa

Cook the quinoa in the dilute chicken stock until all the liquid has been absorbed, then add the grated parmesan and stir through. Remove the saucepan from the heat and let it cool (with the lid on so that it absorbs any last moisture).

Slice the bacon into small pieces and chop the walnuts up. Place both in a frying pan with the maple syrup and fry until the bacon is done to you liking.

To assemble, wash the salad leaves and place in a large bowl. Add the quinoa, walnuts and bacon and toss through lightly. Then sprinkle on the shaved parmesan.

If you like your salad to have more dressing than I do, combine 1/4 cup olive oil with 1/4 cup white wine vinegar and a couple of tablespoons of maple syrup - whisk it together well and drizzle over as needed.