Spring Vegetable And Quinoa Salad With Bacon

• 2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces
• 1/2 cup frozen green peas
• 3 center-cut bacon slices, chopped
• 3 tablespoons cider vinegar
• 1 tablespoon unsalted butter
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon black pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon fresh thyme leaves
• 5 ounces baby spinach
• 3 tablespoons sliced almonds, toasted

1. Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain.
2. 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 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.

fresh asparagus, frozen green peas, center, cider vinegar, unsalted butter, wholegrain, black pepper, parsley, tarragon, thyme, baby spinach, almonds

Taken from www.myrecipes.com/recipe/spring-vegetable-quinoa-salad-bacon (may not work)