Bacon Quinoa with Chilli and Paprika - Rootz Market

Bacon Quinoa with Chilli and Paprika

Try this new recipe designed with our meat eaters in mind that still features our USDA Certified Organic and non-GMO quinoa. 


  • 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 chives, minced
  • 1 tablespoon parsley, chopped
  • 1 chicken filet, cooked and sliced
Salt and freshly ground white pepper


    • Preheat the oven to 350°.
    • Spread the almonds in a pie plate and toast in the oven until golden brown (about 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 to the pan with bacon 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 filet sliced in small bites.
    • Season the quinoa with salt and pepper and serve. ⠀