Prep 5 mins
Cook 25 mins
Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset.
- 1⁄3 cup firmly packed chopped bacon
- salad oil (optional)
- 1 cup sliced mushrooms
- 1⁄3 cup finely chopped onion
- 1 cup regular strength beef broth
- 1⁄2 cup toasted quinoa
- 1⁄3 cup shredded carrot
- 1⁄3 cup finely chopped green pepper
- In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
- With a slotted spoon lift bacon pieces from pan and set aside.
- Spoon off and discard all but 3 T.
- of the fat-or drain it all and use vegetable oil.
- Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
- Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
- Cover and simmer until liquid is absorbed, about 15 minutes.
- Take off heat, remove lid and let stand 2 minutes.
- Stir with a fork to separate grains.
- Spoon onto serving dish and sprinkle with cooked bacon.
Oh my goodness! SO GOOD! I did change the vegetable oil to Organic EVOO (vegetable oil is only one step away from plastic!). It was rich, wonderful and satisfying! I did add a couple roasted cloves of garlic to the dish as well and it made it even richer! GREAT RECIPE!
I made a couple of changes based on personal preference. First off the bacon was reduced to 2 slices and the vegetables were sauteed then added to the quinoa after it had cooked in chicken broth. This was delicious and went very well with grilled pork chops.
My first attempt at quinoa. It was delicious and really easy to make. Substituted celery for the green pepper and it was exellent.