Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 4 strips bacon, chopped
- 1cup dry quinoa, rinsed
- 2cloves garlic, thinly sliced
- 1pint cherry tomatoes, divided
- 1 1/2cups chicken (or vegetable) stock
- 1/4teaspoon paprika
- 3cups loosely packed baby spinach
- 1/4cup fresh basil, chopped
Heat a medium, lidded saucepan over medium heat. Add bacon and cook, stirring occasionally, until most of the fat has rendered and the bacon is starting to crisp, about 5 minutes. Add quinoa and garlic, and reduce heat to low. Stir to coat quinoa with bacon fat. Add 1 cup cherry tomatoes and chicken stock, plus a pinch each of salt and pepper. Raise heat to high and bring mixture to a boil. Reduce to a simmer and cover. Cook 15 minutes. Let stand, covered but off the heat, for 5 minutes.
Halve remaining 1 cup cherry tomatoes.
Uncover saucepan with quinoa. Fluff quinoa with a fork, breaking up tomatoes and combining everything into an even mixture.
Place halved cherry tomatoes, spinach, and basil in a large serving bowl, then pour quinoa mixture on top. Toss together to combine and wilt spinach. Serve immediately.
Nutrition Per Serving
22 g fat (3 g saturated)
68 g carbs
32 g sugar
9 g fiber
21 g protein