Quinoa Salad with Turkey Bacon, Asparagus and Egg

Ingredients:

1 cup quinoa
1/2 cups of chicken or vegetarian broth
a little salt
2 garlic cloves, minced finely

Method:

Wash quinoa 3 or 4 times in water.  Drain and set aside.
In a pan, add a tablespoon of olive oil. Add the minced garlic and saute for a minute. Then add the rinsed quinoa into the pan and stir well to combine with the oil. Cook for 2 to 3 minutes. Add 1/2 tsp of salt.Then add the broth and bring it to a boil. Bring to a boil, then cover and simmer for 15 to 20 minutes until all the water has been absorbed and quinoa is cooked. Quinoa should not be mushy!

Remove from heat and let it stand covered for 5 minutes. Then fluff the cooked quinoa with a fork.  Keep warm.

Other Ingredients:

4 slices of turkey bacon
8 asparagus sticks
10 Shishito peppers
2 garlic clove, minced finely
1/2 cup, chopped parsley
1 lime, cut into 1/2 inch slice

Method:

Heat a saute pan and cook the turkey bacon until slightly crisp.  Remove and chop roughly. Set aside.

In the same saute pan, add a 2 tsp of olive oil and add the mince garlic and the asparagus. Add 1/4 tsp of salt. Cook the asparagus for 3 to 4 minutes. Remove from heat.

Dust a little flour, salt and pepper and fry the shishito pepper until crispy. Set aside.

Add the cooked turkey bacon, asparagus and fried shishito peppers and parsley  to the quinoa. Mix well. Season with salt and freshly ground pepper.

To serve, put some quinoa in a bowl and top it with a fried egg. Squeeze some lime juice and enjoy.