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| Red Quinoa with Corn & Pecans
3 tablespoons of canola oil, divided
1 strip of turkey bacon, finely chopped
1 small red onion, finely chopped
2 cups of cooked red quinoa
3/4 cup of frozen yellow corn kernels
1/2 cup of fat free reduced sodium chicken broth
1 1/2 teaspoons of apple cider vinegar
salt and freshly ground pepper
1/3 cup of chopped pecans
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.
Add the remaining 1 teaspoon of 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. Makes 4 servings |
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