With the heaviness of thanksgiving feast just around the “waist side”, I decided to add some yummy quinoa to the table for a small friendsgiving dinner we had last night! What’s great about this dish is you can prepare it in advance. I found the super easy recipe on Food and Wine and altered it a bit. Now, let’s head over to the kitchen, all you bacon lovers, and get to cooking:
Makes 4 servings.
1/3 cup slivered almonds
1 tsp. vegetable oil
3 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 tbsp. chopped parsley
1 tbsp. minced chives
Freshly ground pepper to taste
Cranberries for a little sweetness, to taste
- Preheat the oven to 350°. Spread the almonds in a pie plate (I just used a baking tray) and toast in the oven until golden brown (4 minutes); let cool.
- In a medium saucepan, heat the oil. Add the diced 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 is absorbed (about 17 minutes).
- Remove the quinoa from the heat and let it stand, remain 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 pepper. Add some cranberries if you want this to be savory and sweet, and serve!