Bacon Quinoa with Almonds and Herbs


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“Quinoa is a miracle food,” says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that’s delicious with poached eggs or roasted chicken.

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(s)      minced chives
  • 1 tablespoon(s)      chopped parsley
  • Salt and      freshly ground white pepper

Directions

1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

2. 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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