Quinoa is a nuttty, gluten-free edible seed. Native to the Andes Mountains, this protein-packed distant relative of spinach is also grown in the United States. This smoky dish makes a perfect side for roasted chicken.
Bacon Quinoa With Almonds and Herbs
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch pieces
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
Preheat oven to 350 degrees. Spread almonds in a pie plate and toast in the oven until golden brown, about 4 minutes. Let cool. In a medium saucepan, heat oil. Add 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 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 with salt and pepper and serve. Serves 4
Protein Packed: Bacon Quinoa With Almonds and Herbs
