A grainlike seed, quinoa (Chenopodium quinoa), pronounced KEEN-wah, makes a delicious change from starches such as potatoes or rice. It has a fluffy, slightly crunchy texture, similar to wild rice or buckwheat groats, and a mild, delicately nutty flavor.
Ingredients1 cup quinoa 1 teaspoon vegetable oil 2 ounces smoked bacon, diced 1/4-inch 1/2 shallot, peeled and finely diced 2 cups chicken broth 1/2 teaspoon salt 1 sprig fresh sage 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1/3 cup slivered almonds, toasted (optional) Ground white pepper to taste
- Rinse the quinoa well through a strainer, until the water runs clear.
- Set aside to drain.
- Heat the oil in medium pot and add the bacon.
- Cook the bacon, stirring constantly, until it renders its fat, about 2 minutes.
- Add the diced shallot and stir over medium heat 1 minute, until the shallot softens but doesn’t color.
- Add the quinoa, chicken broth, salt and fresh sprig of sage.
- Bring to a boil.
- Turn down to a low simmer and place a piece of parchment paper over the surface of the quinoa.
- Cook gently for 17 minutes and then remove from the heat.
- Let rest 5 minutes.
- Remove and discard. the sage.
- Fluff the quinoa with a fork, adding the fresh chopped herbs (and almonds, if using).
- Season to taste with white pepper.