1/3 cup firmly packed chopped bacon
1 tablespoon olive oil
1 cup sliced mushrooms
1/3 cup finely chopped onion
1 cup beef broth
½ cup toasted quinoa (as described above)
1/3 cup shredded carrot
1/3 cup finely chopped green pepper
In a large skillet over medium heat, cook bacon, stirring occasionally until crisp around the edges, 6 to 8 minutes. With a slotted spoon, lift bacon pieces from the pan and set aside. Spoon off all but 2 tablespoons of the bacon fat.
Add oil, mushrooms and onion to pan and cook, stirring occasionally until liquid released from the mushrooms cooks away, and the mushrooms are golden.
Add broth, quinoa, carrots and green pepper; bring to a boil over high heat. Cover, reduce heat and simmer until liquid is absorbed, about 15 minutes. Take off the heat, remove lid and let stand 2 minutes. Stir with a fork to separate grains. Spoon onto serving dish; sprinkle with cooked bacon. Makes 4 servings.