Quinoa is a dirty word in my house. And to be fair, I’ve made several batches of quinoa that literally tasted dirty. You’ll notice there aren’t an abundance of quinoa recipes posted on Two Hot Potatoes, as they’ve all produced a “meh” result. Until now.
This recipe is legit. For one, it actually tastes good. And secondly, it’s still relatively healthy for you even if it does have the addition of delicious bacon. I honestly couldn’t stop eating it – and that never happens with quinoa.
If you haven’t tried quinoa (pronounced keen-wah), this is a great introductory recipe. Quinoa looks like a grain, but it’s actually a seed. A high protein, high fiber, high iron, gluten-free seed. It’s a low-calorie, protein-packed super food.
But please, please, rinse your quinoa before cooking it. The surface of quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed, but it’s a good idea to rinse it just before you use it in case there are residues. Please heed this warning – saponin acts as a natural laxative.
Bacon, Almond and Herb Quinoa (adapted from Food & Wine)
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 (or chicken broth)
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped basil
Salt and freshly ground pepper
Toast the almonds in a toaster or in a 350 degree oven. Watch them carefully as they burn after a few minutes.
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, basil and toasted almonds. Season the quinoa with salt and pepper and serve.
