2 ½ cups fresh asparagus, cut diagonally into 1-inch pieces
½ can KOO Fresh Garden Peas
3 centre-cut Enterprise Bacon slices, chopped
3 tbsp cider vinegar
1 tbsp unsalted butter
2 tsp whole-grain Dijon mustard
1 ¾ cups quinoa
1 tsp black pepper
½ cup chopped fresh flat-leaf parsley
1 tbsp chopped fresh tarragon
1 tbsp fresh thyme leaves
141 g baby spinach
3 tbsp sliced almonds, toasted
- Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside.
- Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts.
- Add quinoa and pepper to pan; cook for 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine.
- Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds.