In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
This is a very easy recipe to prepare and make a substantial side dish that’s delicious with poached eggs or roasted chicken.
1/3 cup slivered almonds
1 teaspoon olive oil
2 thick slices of bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 carrot thinly diced
1 green squash thinly diced
1 tablespoon chopped parsley
Salt and freshly ground white pepper
1.Preheat the oven to 350°.
2.Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.
3.In a medium saucepan, heat the oil.Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes.
4.Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add diced carrots and squash to the saucepan and let it cook for 5- 8 mins.
5.Add the quinoa, stock , bring to a boil.Cover and cook over low heat until the stock has been absorbed, about 17 minutes.
6. Remove the quinoa from the heat and let stand, covered, for 5 minutes.fluff the quinoa with a fork. Stir in the parsley and toasted almonds.
Season the quinoa with salt and pepper and serve