So lately I’ve been trying to do a gluten-reduced diet. I also recently learned that I have a mild food intolerance to rice. This means that I have to limit my rice intake to about once a week. The gluten-reduced part means no more cous-cous either . So I’ve been playing around with quinoa as a lunch-time alternative. Quinoa is what is known as a supergrain because it is an amazing food. It is a complete protein, heart-healthy, contains fiber, folate, antioxidants, anti-inflammatory phytonutrients, and it’s low allergy risk making it a great choice for children/toddlers and the gluten intolerant.

So here is the first of many Quinoa recipes to be appearing here on Homemaker Chic.

BACON CHEDDAR QUINOA

Here’s what you need:

• 3/4 cup quinoa
• 1 1/2 cups chicken stock
• 1/4 cup shredded cheddar cheese
• 2 strips of bacon, cut into small pieces (I like to use scissors for this)
• 1/2 cup diced onion
• Salt and Pepper

Makes 2 servings.

Here’s what you do:

In a small saucepan, bring the quinoa and stock to a boil. Boil for one minute then reduce the heat and simmer on medium heat for about 15 minutes.

In a non-stick skillet saute the bacon and the onions until the bacon is crisp and the onions are caramelized. Drain off most, but not all of the bacon grease, and set aside.

When the quinoa is tender and most of the liquid is absorbed, pour the cooked quinoa into the skilled with the bacon and onions. Add the cheese, salt and pepper. Stir and cook until the cheese is melted and the quinoa is lightly sauteed- about 5 more minutes.

Serve alone as a hearty lunch, or as a side dish to a meal.