There is no part of bacon that even hints to me, “back off”. There is no dish I can think of that is not bumped up to the next level with a little bacon.
With that being said, however, bacon is a very fatty piece of meat. And while I am definitely not on the low-fat bandwagon, I do still have to leave a little room for my butter, steak, olive oil, and whole milk this week. That is why this quinoa bowl has just a sprinkle of bacon on top…Everything in moderation, guys!
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If you haven’t tried baking your bacon on a cookie cooling rack with a baking sheet underneath to catch the grease, then allow me to open your eyes to a no-splatter, yes I believe I will wear this outfit to PTO tonight, hack.
This quinoa bowl boasts the best of both worlds because I get a sprinkling of bacon and a whole lot of other nutritious goodness to balance it out.
Quinoa is a great source of protein. It fills you up and tastes great when prepared correctly. My husband actually called this dish, “decadent.” He doesn’t use words like that to describe food very often, so I know I hit this one out of the park.
They key to making quinoa not taste bitter is to first wash it. The way I like to do this is by putting the seeds into a fine mesh strainer on top of a bowl full of water and swish the quinoa around. I empty and refill the bowl a couple of times until the water is not cloudy anymore.
Another trick to making quinoa taste great is cooking it in flavors you love. I usually make mine with either chicken or vegetable stock. The frozen chicken stock here was made a while back, poured into a silicon muffin tray, and frozen.
The vegetables in this dish have a little ratatouille vibe going on. I wait until the zucchini and tomato are tender, then add the garlic so it doesn’t burn. The herbs are put in last to retain that fresh flavor.
I hope you like this one as much as we did. The salty tang of olives with bacon just doesn’t get much better.
So, what’s your favorite way to cook quinoa? Leave me a comment below. Scroll all the way to the bottom to “Leave a Reply”. I can’t wait to hear from you!
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Recipe for…Mediterranean Quinoa Bacon Bowl
Prep time: 10 minutes
Cook time: 20 minutes
2 cups quinoa, rinsed
4 cups chicken stock
6 slices bacon
2 small zucchini
1 small can sliced olives (2.25 oz dr wt)
2 small tomatoes
1 clove garlic
2 sprigs thyme, leaves removed
8 large basil leaves
1/4 cup parsley leaves
2 sprigs oregano, leaves removed
1/4 cup chives
1 tbs olive oil
Place 6 strips of thawed bacon onto a cookie cooling rack placed on top of a cookie sheet to catch grease. Cook for 20 minutes at 350 degrees F. Bring four cups chicken stock to a boil. Rinse quinoa. Add quinoa to water, cover, and lower heat to medium for 20 minutes. Stir only a couple of times while cooking. If water still remains after 20 minutes, remove lid for another 3-5 minutes to evaporate liquid. While bacon and quinoa are cooking, chop zucchini and tomato into 1/2 inch pieces, mince garlic, and finely chop the herbs. Bring a skillet to medium heat with 1 tbs olive oil. Gently saute the zucchini and tomato for 5 minutes. Add garlic and cook 5 minutes more. Then add the herbs to the pan, except the chives which will be sprinkled on top of each serving uncooked. Cook the herbs about 1 minute and then turn off heat. Remove bacon from oven when finished and chop into 1/2 inch bits. Serve each portion in a bowl with a scoop of quinoa on bottom, topped with the vegetable mixture, with bacon and chives on top.