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Rainbow Chard and Potato Noodle Salad with Crispy Pancetta, Quinoa and Parmesan-Oregano Vinaigrette

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • For the salad:
  • 1/2 cup diced pancetta
  • 1 medium red potato
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1 bunch rainbow chard chopped (about 4 cups)
  • 1/2 cup cooked quinoa
  • For the vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons grated parmesan cheese
  • salt and pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon oregano flakes
  • 1 teaspoon lemon juice
  • 1 pinch red pepper flakes

Instructions

  • 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.