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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 2 to 4 slices of bacon, diced
- 1/4 large onion, cut in half and sliced thin
- 1 cup quinoa
- 1 1/2 cup water
- 1 teaspoon salt, divided
- 1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
- 1 small bunch kale (about 8 ounces), chopped coarsely
- 2 tablespoons olive oil
- 4 scallions, green parts only, sliced thin, for garnish
Method
- Preheat the oven to 475°F.
- In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits.
- Drop the onions into the hot bacon fat and saute, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes.
- While the quinoa is cooking, toss the sweet potatoes and kale with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and kale begin to brown in places and the potatoes are tender, about 15 minutes.
- When the quinoa is cooked, stir in the potatoes, kale, and bacon. Top with fresh scallion slices and reserved bacon bits.
