Quinoa with carrots,squash & bacon
Native to the
, the nutty, protein-rich grain, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. This is a well balanced meal, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. Andes Mountains
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.