""Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that's delicious with poached eggs or roasted chicken...."
INGREDIENTS
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1/3 cup slivered almonds
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1 teaspoon vegetable oil
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2 slices of applewood-smoked bacon cut into 1/4-inch dice
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1 small shallot minced
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1 cup quinoa rinsed
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2 cups chicken stock
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1 sage sprig
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1 tablespoon minced chives
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1 tablespoon chopped parsley
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Salt and freshly ground white pepper