“Keen-oh-ah,” as my father so lovingly calls it is well, boring. It’s quick yes, easy, also yes, a symphony on your taste buds? That’s a resounding no. I like to jazz my quinoa up in so many ways and this may not be seasonal, but it IS delicious.
10 Brussel sprouts, shredded (a lot of stores sell them pre shredded now, saves time, do it)
½ small onion, diced
2-4 strips bacon, cut into ½ inch pieces
½ granny smith apple, diced or julienned (save the other half for the accompanying pork chops, or peanut butter, whichever)
2 tbsp. apple cider vinegar
¾ cup prepared quinoa (prepared by the package directions and set aside)
Salt and Pepper
In a medium sauté pan add the bacon pieces and cook until crispy, remove bacon from the pan with a slotted spoon and set aside. Drain all but 2 tablespoons of the bacon drippings, you will use them to sauté the remaining ingredients, trust me, fat doesn’t make you fat!
Add the onion to the pan drippings and sauté until they begin to turn translucent, add the Brussels sprouts and sauté for 3-5 minutes depending on how tender you like your vegetables. Add the vinegar and stir, sauté for 3-5 more minutes. Add the apple and the prepared quinoa and toss with salt and pepper. Finish by adding the bacon before serving so that it maintains its crisp, no one likes soggy bacon, and if you do, add it while you add the apples and quinoa.
As I write this up I realize some toasted nuts would also be fantastic in this, try it!