In an attempt to make quinoa appealing to my kids, and to do something more adventurous with it, I tried lots of new things. This one is a delicious dish that bares little resemblance to quinoa-as-side-instead-of-rice.
Warm Quinoa with Apples, Pecans, Cheddar Cheese and a Hint of Bacon
1 1/2 cups Quinoa
3 strips of bacon
1 apple (I used a gala, but any relatively firm apple will do), diced
1 small onion, diced
1/4 cup pecans
4 oz. cheddar cheese, diced
1 3/4 cup water
Toast dry quinoa 5-7 minutes in a medium saucepan on medium-high heat. Give the pan a little shake every few minutes. It's amazing how toasting the quinoa changes the flavor. It will brown slightly, become fragrant, and even pop! Once it's popping all the time and smells good, remove it to a bowl.
While toasting the quinoa on the stove, toast pecans in a 350 degree oven for 8-12 minutes, also until fragrant. You can do this step ahead.
Add the bacon to the now empty saucepan. Cook it up! I prefer a crispy bacon, especially when adding it to a dish like this, but if you're a chewy bacon person that's ok too. Remove the bacon from the pan to a paper-towel lined plate.
Now add the diced apple to the remaining bacon fat in the pan. Brown it up for just a few minutes. You are aiming for infusing the bacon flavor, a little brown, and a slight softening, but cooked apples can get mushy. Remove the apples to the same plate with the bacon.
Add the onion to the pan with any bacon fat that is still there. You want to cook it until soft and browning slightly. Add the quinoa and water, bring to a boil. Reduce to a simmer and cook about 20 minutes, stirring at the 10 minute mark once. While the quinoa is cooking, chop the bacon into bite-sized pieces.
When the quinoa is cooked (toothsome, not mushy), remove from heat, add the apples. Allow to sit for 5 minutes covered.
Stir in or top with the pecans, cheddar and bacon.
