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Categories:Viewed: 32 - Published at: 9 years ago
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
Method
- 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.
