BLTA Quinoa Salad

Since summer is almost here, members of our weight loss clinics are concocting delicious recipes to give salads a new spin. This low carb recipe combines the flavors of a BLT with protein-rich quinoa and the healthy fats in avocado to create a filling, nutritious meal. Quinoa is one of the few plant-based sources of complete protein, which means it contains all nine essential amino acids. It is also high in fiber, iron, magnesium and potassium, and has a low glycemic index. The turkey bacon is a great source of lean protein, which adds to the hunger-satiating benefits of this salad. The spinach and scallions are excellent sources of fiber, iron and important vitamins including A, B6, E and K.

Avocados are very nutrient-dense, making them one of the best superfoods to incorporate into your diet.  They are packed with monounsaturated fats that fill you up, regulate blood sugar and improve insulin resistance. Avocados are also a good source of fiber, protein, both fat- and water-soluble vitamins and carotenoids such as beta-carotene. The tomatoes contain all four essential carotenoids, including lycopene, lutein and both alpha- and beta-carotene. This makes them a valuable weapon against free radical damage, dangerous UV rays, cataracts and age-related macular degeneration.

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3 cups cooked quinoa
12 ounces lean turkey bacon, cooked
3 cups cherry tomatoes, halved
1 large avocado, diced and tossed with lemon juice
1/4 cup scallions, diced
3 cups baby spinach or micro greens, chopped
3 tbsp extra virgin olive oil
3 tbsp aged balsamic vinegar
2 tbsp Lemon Juice
½ cup feta cheese, crumbled (optional)
Kosher salt and freshly ground black pepper to taste


Prepare the quinoa according to the directions on the package. Cook the turkey bacon to your liking and set aside to cool. Chop the avocado into cubes and then toss with the lemon juice to coat. Toss together the greens, avocado, tomatoes and scallions in a large bowl. Add the quinoa to the mix and combine well. When the bacon has cooled, chop into half-inch pieces and add to the salad.

To make the dressing, combine the balsamic vinegar and extra virgin olive oil together and mix 

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