3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS

yields 4-6 servings 

1 cup quinoa

1 cup fresh or frozen green peas

2 lemons, zest and juice reserved

1/4 cup olive oil

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

4 slices thick cut bacon, cooked and crumbled

1/3 cup golden raisins

1/3 cup chopped pecans

Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.

bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014

3243. BACON QUINOA with ALMONDS and HERBS

makes four servings 


1/3 cup slivered almonds 
1 teaspoon vegetable oil 
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 
1 small shallot, minced 
1 cup quinoa, rinsed 
2 cups chicken stock 
1 sage sprig 
1 tablespoon minced chives 
1 tablespoon chopped parsley 
Salt and freshly ground white pepper

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.


bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009

3232. STUFFED PATTYPAN SQUASH with BACON, MUSHROOMS and KALE

serves four


1/2 cup cooked quinoa
1 mature pattypan squash, 2-3 pounds, washed, top cut open, seeded, and flesh scooped out (and saved)
3 slices bacon
1 small onion, chopped
6 cloves garlic, chopped
1/4 pound cremini mushrooms, chopped
1 bunch kale, chopped finely
1 slice bread, diced into breadcrumbs
2-4 tablespoons white wine
coarse salt and freshly-ground black pepper to taste
3/4 cup shredded cheese (white cheddar and/or Gruyère)
grated Parmesan, to top

Boil 3+ cups salted water and add the quinoa. Simmer for 20-30 minutes (or until it’s ready to add to the stuffing). Drain, and set aside for later. If you have leftover cooked quinoa or other grains, you can definitely use them. This goes for most leftover vegetables or meats.

Prepare the squash, first by cutting a hole in the top as if you were carving a pumpkin. Scoop out the seeds and stringy pulp and discard (or keep for roasting). Hollow out the inside of the squash using a spoon.  Save this flesh to use in the stuffing. You don’t need to remove too much of the inside; I did it just to make room for more stuffing. Set the entire squash aside.

Preheat the oven to 350º F.

In a large skillet/sauté pan, fry the bacon over high heat. When it’s crispy, remove it from the pan to a cutting board, turn the heat down to medium-high, and add the onions. While the onions are cooking (and you’re stirring them occasionally), chop the garlic, mushrooms, kale, remaining squash flesh, and bread. After 5 or 10 minutes, add the garlic and mushrooms to the onions, which will have softened, or turned brown if you’ve cooked them for longer; either is fine. Sauté the onion-garlic-mushroom mixture for a few minutes. Add the kale and scooped out squash. Sauté for a few more. When the mushrooms have lost most of their moisture, the garlic is soft, and onions have sweetened.

Reduce the heat to medium-low. Stir in the breadcrumbs and 2 tablespoons of the white wine. Let this simmer for a few minutes. Season with salt and pepper. Taste the mixture. If it’s too watery, let it simmer for a few minutes. If too dry, add some more wine, 1 tablespoon at a time.

Remove the pan from the heat. Stir in the shredded cheese. Taste it again. Adjust seasonings with salt and pepper.

Scoop the mixture into the hollowed-out squash. Place the stuffed pattypan squash in a baking pan and into the oven. Bake for 35+ minutes. You want tender, but not mushy squash. Test it with a fork and knife at 30 minutes. The stuffing is already cooked; you don’t need to worry about anything other than cooking the squash.

When you’re confident that it’s good to go, remove it from the oven. Slice it into quarters, top with Parmesan, and devour it.


bacon recipe courtesy of: Eric Lissner, TuroK Like Food

2763. QUINOA, BACON, and BLUE CHEESE FRITTERS with HORSERADISH-YOGURT SAUCE

makes two dozen fritters 


1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives

In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

 

 

bacon recipe courtesy of: Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes by Jessica Harlan and Kelley Sparwasser, 2012 | Epicurious.com  | October 2012

2665. BACON-WRAPPED SCALLOPS with JALAPENO-PAPAYA SAUCE

yields four servings


1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
salt
freshly ground black pepper
1 cup prepared quinoa

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.


bacon recipe courtesy of: Robin Miller, "Wrap It Up," Quick Fix Meals with Robin Miller, Food Network, 2006

2378. BACON LETTUCE TOMATO AVOCADO QUINOA SALAD

makes four servings


1 cup dry quinoa, prepare according to package directions
4 ounces bacon, diced
1/2 cup cherry tomatoes, sliced in half
a handful of chopped cilantro or Italian parsley
1/4 cup diced green onion
1 avocado, diced and toss with lemon juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon avocado or olive oil
garlic salt to taste
cracked black pepper to taste
a few handfuls micro greens, baby spinach leaves or your favorite lettuce
a few ounces of feta cheese

Prepare quinoa, let it cool. Mix lemon juice, vinegar and oil with quinoa in a medium bowl. Add the bacon, tomatoes, cilantro and green onion and combine well. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired. Gently mix in the avocado. Plate the quinoa salad and top with mixed greens and some feta cheese before serving.


bacon recipe courtesy of: Marla Meridith, Family Fresh Cooking, July 18, 2011

1879. QUINOA PILAF with SWEET POTATOES, KALE and BACON

serves four


2 to 4 slices of bacon, diced
1/4 large onion, cut in half and sliced thin
1 cup quinoa
1 1/2 cup water
1 teaspoon salt, divided
1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
1 small bunch kale (about 8 ounces), chopped coarsely
2 tablespoons olive oil
4 scallions, green parts only, sliced thin, for garnish

Preheat the oven to 475°F. In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits. Drop the onions into the hot bacon fat and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes. While the quinoa is cooking, toss the sweet potatoes and kale with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and kale begin to brown in places and the potatoes are tender, about 15 minutes. When the quinoa is cooked, stir in the potatoes, kale, and bacon. Top with fresh scallion slices and reserved bacon bits.


bacon recipe courtesy of: Joy Manning, Serious Eats: A Food Blog and Community, December 1, 2009

1856. BACON QUINOA with ALMONDS and HERBS

makes four servings


1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
salt and freshly ground white pepper

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.


bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009

1366. PLUM, BACON and AMARANTH CHICKEN

yields eight servings


1 slice bacon, diced
8 boneless, skinless chicken thighs
1 cup dry amaranth grain (can also use quinoa)
2 cups chicken stock (or water)
1 cup water
1 tablespoon cider vinegar
1 cup pitted and smashed plums (with skin)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh fennel seed, grinded
1 tablespoon ground cloves
2 star anise (optional)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat oven to 350.

In a large pan on the stovetop, saute one fat slice of bacon over medium heat, allowing it to "sweat" out its flavor and fat. When a thin layer of oil is present, add the chicken thighs-- let cook on one side for 10 minutes and flip.

Add onions, garlic, and plums and mix with chicken. Saute together and let cook for 10 minutes or until onions are glossy.

Add stock, water, vinegar, salt, pepper, fennel seed, star anise (which you don't want to eat, you just add it for flavor), cloves, and amaranth. Cover pan and turn up heat to high. When rapidly boiling, remove pan from stovetop and transfer to the oven. Let cook for 60 minutes, until amaranth is soft.


courtesy of: Spark Recipes, SparkPeople Inc.

701. QUINOA and BACON GREASE CORNBREAD

serves 6

2 cups corn meal
1 cup quinoa meal
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tablespoon honey or brown sugar
1 large egg; beaten
3 tablespoons bacon fat, melted
2 1/2 cup buttermilk

OPTIONAL:
4 oz Canned chopped green chilies
or jalapeno-tomato-relish

Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

courtesy of: The Produce Company, Durham House, Durham House Street, London WC2N 6HG

231. QUINOA STUFFING with BACON and NUTS

makes enough to stuff a 6- to 8-pound bird

time: 30 minutes


½ lb. bacon
2 cups chopped onion
1 teaspoon minced garlic
1 recipe basic quinoa, about 2 cups (see QUINOA)
½ cup pine nuts or walnuts
½ cup white wine (preferred), chicken, beef, or vegetable stock, or water
1½ teaspoons fresh thyme leaves or about ¾ teaspoon dried thyme, or 1 teaspoon fresh or dried rosemary or winter savory
1 bay leaf
salt and freshly ground black pepper

QUINOA
1 cup quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground black pepper to taste

For Quinoa:

Combine the quinoa, water, salt, and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, add ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bit. Cook, stirring, until the water evaporates.


For Stuffing:

If using slab bacon, cut it into ½-inch cubes. Cook the bacon cubes or strips in a large skillet over medium heat, stirring or turning, until crisp but not burned. Remove the bacon with a slotted spoon and drain all but 3 tablespoons of the fat from the skillet.

Still over medium heat, add the onions and cook, stirring, until softened, about 5 minutes; add the garlic, quinoa, nuts, liquid, thyme, bay leaf, and bacon (crumble if using strips).

Cook for 2 minutes, stirring. Season to taste with salt – you may not need any – and pepper, and remove from the heat. Cool to room temperature, remove and discard the bay leaf, then stuff the bird and roast it.


courtesy of: How To Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 196