3243. BACON QUINOA with ALMONDS and HERBS

makes four servings 


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

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. 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.


bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009