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This earthy and smoky-spiced quinoa recipe is loaded with bacon and makes the perfect accompaniment to barbeque or grilled dishes. Slideshow:  Quinoa Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
June 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

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  • Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

  • Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool.

  • Crisp the bacon, drain and cut into 1-inch pieces. Set aside.

  • In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.

  • In a large bowl, toss together the cooked quinoa, bacon pieces, red onion and parsley. Toss with the dressing and serve at room temperature or chilled.

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