Sunday, October 21, 2012

Quinoa with Corn and Pecans

One of my absolute favorite features of the Best Foods Cookbook is the unique pairings of ingredients. I never would have thought to put pecans, corn, and BACON in quinoa.  I'm so thankful for creative, innovative minds such as Dana Jacobi (author of the cookbook)!  This was so quick and simple to make. Enjoy!

3 tsp. canola oil, divided
1 strip bacon, finely chopped
1 small red onion, finely chopped
2 cups cooked quinoa (recipe calls for red quinoa, but as you can see, I used standard quinoa)
3/4 cup frozen yellow corn kernels
1/2 cup fat-free, reduced-sodium chicken broth
1 1/2 tsp apple cider vinegar
Salt and freshly ground pepper
1/3 cup chopped pecans


1. In a medium saucepan, heat 2 teaspoons of the oil over medium high heat.  Add the bacon and cook, stirring, until it colors, 2 minutes. Remove with a slotted spoon and set aside.

2. Add the remaining 1 tsp oil to the pot.  Mix in the onion and cook, stirring often, until it is golden, 4 minutes. Add the quinoa, corn, broth, and cooked bacon.  Cook, stirring, until the pilaf is heated through, 3 minutes.  Off the heat, mix in the vinegar and season to taste with salt and pepper.  Transfer to a serving bowl and sprinkle on the pecans.