I told you all I had been doing some Pin-spired cooking lately. This was another recent dinner that would make a great weeknight meal or easily packable and reheat-able lunch for a few weekdays.
The original recipe can be found here. I sauteed some mushrooms in the bacon grease and threw those in the mix too. I didn’t have quite as much quinoa as I thought I did and the mushrooms just really needed to be used up.
I topped my salad with Parmesan and somehow completely missed all of the instructions regarding the vinegar, oil, seasoning and sunflower seeds. Rob, my parents and I still managed to enjoy it though. 😉