Recipe of the Month

Warm Quinoa, Smoked Bacon and Almonds

(Bruce Sherman, North Pond, Chicago)

• 1 tsp vegetable oil
• 2 oz smoked bacon, sliced and diced (1/4")
• 1/2 ea shallot, peeled and finely diced
• 1 c quinoa
• 2 c chicken stock
• 1 sprig fresh sage
• 2 tbl fresh chives and parsley, chopped
• 1/3 c slivered almonds, toasted
• 1/2 tsp salt
• white pepper, ground

Rinse quinoa well through strainer, until water runs clear. Reserve in strainer.

Heat oil in medium pot and add bacon. Cook bacon -- stirring constantly -- until it renders its fat, about 2 minutes.

Add in diced shallots and stir over medium heat a minute, until shallots soften but don't color.

Add in rinsed quinoa, chicken stock, salt and fresh sprig of sage. Bring to boil.

Turn down to low simmer and place piece of parchment paper over surface of quinoa. Cook gently for 17 minutes and then remove from the heat.

Let rest 5 minutes before removing and discarding sage, fluffing quinoa with fork, adding in almonds and fresh chopped herbs. Season to taste.

Serve warm with meat and vegetables.