1 cup cooked quinoa
2 cups arugula
1 cup grape tomatoes, sliced in-half
1/2 cup burrata
1/2 cup cooked bacon, chopped
Fresh basil, garnish
FOR THE DIJON VINAIGRETTE:
1/4 cup olive oil
1 teaspoon sugar
1 teaspoon Dijon
1 teaspoon honey
2 teaspoons red wine vinegar
salt and pepper to taste
DIRECTIONS:
In a bowl, add 1/2 cup quinoa, 1 cup argula, 1/2 grape tomatoes, 1/4 cup burrata, 1/4 cup bacon, and basil to garnish. Drizzle top with Dijon vinaigrette. Repeat process for remaining bowl.
FULL RECIPES
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