Rainbow Chard and Potato Noodle Salad with Crispy Pancetta, Quinoa and Parm
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 tablespoon red wine vinegar
- 1 pinch red pepper flakes
- for the salad:
- for the vinaigrette:
- 1/4 easpoon garlic powder
- 1/8 easpoon garlic powder
- 1/2 up diced pancetta
- 1 medium red potato
- 1 bunch rainbow chard chopped (about 4 cups)
- 1/2 up cooked quinoa
- 2 teaspoons grated parmesan cheese
- 1/4 easpoon oregano flakes
- Carbohydrate 0.415581081205728 g
- Cholesterol 0.9166666652 mg
- Fat 6.81159994020068 g
- Fiber 0.105219509919735 g
- Protein 0.449668704489497 g
- Saturated Fat 1.08283636464749 g
- Serving Size 1 1 Serving (15g)
- Sodium 90.1562306778611 mg
- Sugar 0.310361571285993 g
- Trans Fat 0.203649218426047 g
- Calories 64 calories
Place a large skillet over medium heat. Once heated, add in the pancetta and cook for 5 minutes or until pancetta is crispy and browned.While pancetta cooks, spiralize the potato with Blade D and trim the noodles.When pancetta is done, transfer with a slotted spoon or tongs to a paper towel lined plate and then immediately add in the potato noodles. Season the potatoes with salt, pepper and garlic powder and then cover and cook for 10 minutes or until al dente, uncovering occasionally to toss.Meanwhile, prepare the vinaigrette. Combine all of the ingredients into a bowl and whisk together. Taste and adjust, if necessary. Set aside.Then, combine the chard and quinoa in a large mixing bowl and set aside until the potato noodles are done. Once done, let the potato noodles cool for 5 minutes. Then, add them and the cooked pancetta to the bowl with the chard, pour in the dressing and toss to combine.Divide onto plates.
