Arugula Salad with Bacon, Bell Peppers, and Quinoa

Ingredients

• Arugula 5 oz
• Orange Bell Peppers 2 pieces
• Quinoa 5 oz
• Toasted Sesame 0 oz
• Water 2 tablespoons
• Meyer Lemon Juice 1 teaspoon
• Garlic 1 clove
• Ground Black Pepper to taste
• Salt to taste
• Olive Oil 0 fl oz

Step-by-Step Guide

Step 1

Drizzle the bell peppers with a little olive oil and place them in the oven for 40 minutes. The optimal baking temperature is 355°F.

Step 2

Meanwhile, cook the quinoa in salted water until ready.

Step 3

Cut the bacon into small slices.

Step 4

Slightly fry the bacon in a pan without oil.

Step 5

Remove the peppers from the oven and let them cool.

Step 6

Peel the cooled peppers from the skin and seeds, and cut them into strips.

Step 7

In a separate container, crush the garlic.

Step 8

Squeeze the lemon juice into a teaspoon and add it to the garlic.

Step 9

Add sesame seeds, water, 1 tablespoon of olive oil, salt, and pepper to taste to the dressing. Mix well.

Step 10

Combine all the ingredients, top with bacon, and serve.