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  • urcohuasifarms

“A new recipe for our meat eaters! 🤩⠀⠀⠀⠀⠀⠀⠀⠀⠀



• 1/3 cup slivered almonds

• 1 teaspoon vegetable oil

• 2 thick slices of smoked bacon, cut into 1/4-inch dice

• 1 small shallot, minced

• 1 cup quinoa rinsed (You can use our white quinoa or our Chili and Paprika for an extra spice)

• 2 cups chicken stock

• 1 sage sprig

• 1 tablespoon minced chives

• 1 tablespoon chopped parsley

• 1 chicken file cooked and sliced Salt and freshly ground white pepper⠀⠀⠀⠀⠀⠀⠀

Directions: ⬇️

- Preheat the oven to 350°.

- Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. In a medium saucepan, heat the oil.

- Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes.

- Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute.

- Add the quinoa, stock and sage and bring to a boil.

- Cover and cook over low heat until the stock has been absorbed, about 17 minutes.

- Remove the quinoa from the heat and let stand, covered, for 5 minutes.

- Discard the sage and fluff the quinoa with a fork.

- Stir in the chives, parsley and toasted almonds.

- Add the cooked chicken file sliced in small bites Season the quinoa with salt and pepper and serve. ⠀

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