Well all of that bacon, butter, ice cream and deep frying has gone to my waist. Time to start eating healthier. Well, at least once a week. Also, not too healthy as I need to have my daily dose of bacon. But, here is the start.
Quinoa sounds like (key-new-a) is a grain-like crop that is full of protein, contains essential amino acids and is also gluten free. Unlike cereals like wheat or rice, quinoa is a edible seed from chenopod which is a close relative of the tumbleweed. Sounds gross, I know, but this stuff is good for you. For being a complete protein source it tastes really good. Although, that maybe because I started with bacon fat, but anyways it goes great with bacon. It has a texture similar to couscous and can be used an alternative for couscous or rice.
Bacon Quinoa with a Poached Egg – (From Bruce Sherman via Food and Wine Magazine)
- 1/3 cup toasted slivered almonds
- 1 tsp vegetable oil
- 3 thick slices of bacon, cut into 1/4 inch dice
- 1 small shallot, minced
- 1 cup quinoa
- 2 cups chicken stock
- 1 sage sprig
- 1 tbs minced chives
- 1 tbs chopped parsley
- salt and pepper
If you purchased slivered almonds and they are not toasted, place them on a cookie sheet and bake them at 350 degrees for about 4 minutes or until they are golden brown.
In a medium sauce pan add the vegetable oil and bacon. Cook until the fat has rendered out of the bacon, about 5 minutes. Then add the shallot and cook until it is softened, about 1 minute.
Add the quinoa, chicken stock and sage sprig and bring to a boil. When the mixture starts to boil, reduce to low and cover. Let simmer covered for 16-20 minutes, or until the stock is all absorbed. Remove from the heat and let sit covered for 5 minutes.
While the quinoa is resting, bring 2 inches of water to boil in a deep pan. Add 1 tbs of vinegar to the water. When the water starts to boil, reduce the heat to a simmer. Add the egg(s) one at a time into the pan. Simmer for 2-3 minutes depending on how done you like your poached eggs. Remove the eggs from the water with a slotted spoon and place on a paper towel to dry.
Remove the sprig of sage from the quinoa and fluff it with a fork. Then stir in the almonds, chopped parsley and minced chives.
Plate and serve with the poached egg(s) on top. This dish would be great as a side too.
In case you were wondering the average serving of quinoa contains 14 grams of protein, 6 grams of fat, 64 grams of carbs, 7 grams of dietary fiber. Oh, don’t forget about vitamins B1, B1, B8, B9 and E.