Tomato-Bacon Quinoa With Wilted Spinach

Andrew Purcell, Carrie Purcell

Makes 2 Servings

Ingredients

• 4 strips bacon, chopped
• 1cup dry quinoa, rinsed
• 2cloves garlic, thinly sliced
• 1pint cherry tomatoes, divided
• 1 1/2cups chicken (or vegetable) stock
• Salt
• Pepper
• 1/4teaspoon paprika
• 3cups loosely packed baby spinach
• 1/4cup fresh basil, chopped

Directions

1. 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.

2. Halve remaining 1 cup cherry tomatoes.

3. Uncover saucepan with quinoa. Fluff quinoa with a fork, breaking up tomatoes and combining everything into an even mixture.

4. 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.

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