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Bacon Quinoa with Almonds and Herbs

"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.

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  • Total Time:
  • Servings: 4

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  • 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


  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.
Contributed By Photo © Frances Janisch Published November 2009

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