Bacon Quinoa with Almonds and Herbs
© Frances Janisch

Bacon Quinoa with Almonds and Herbs

  • ACTIVE: 15 MIN

"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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  1. 1/3 cup slivered almonds
  2. 1 teaspoon vegetable oil
  3. 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
  4. 1 small shallot, minced
  5. 1 cup quinoa, rinsed
  6. 2 cups chicken stock
  7. 1 sage sprig
  8. 1 tablespoon minced chives
  9. 1 tablespoon chopped parsley
  10. 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.