Bacon Quinoa with Almonds and Herbs

Photo by PineyCook
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1/3

    cup slivered almonds

  • 1

    teaspoon vegetable oil

  • 2

    thick slices of applewood-smoked bacon, cut into 1/4-inch dice

  • 1

    small shallot, minced

  • 1

    cup quinoa, rinsed

  • 2

    cups chicken stock

  • 1

    sage sprig

  • 1

    tablespoon minced chives

  • 1

    tablespoon chopped parsley

  • Salt and freshly ground white pepper

Directions

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

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