Quinoa Pilaf with Sweet Potatoes, Kale, and Turkey Bacon

This recipe originally called for real bacon, but since I don't eat that, we substituted in turkey bacon, which we crisped in the microwave. This would also be easily a fantastic vegetarian dish if you just skipped the bacon part all together!

Quinoa Pilaf with Sweet Potatoes, Kale, and Bacon
Adapted from Serious Eats

Ingredients
2 to 4 slices of bacon, diced
1/4 large onion, cut in half and sliced thin
1 cup quinoa
1 1/2 cup water
1 teaspoon salt, divided
1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
1 small bunch kale (about 8 ounces), chopped coarsely
2 tablespoons olive oil
4 scallions, green parts only, sliced thin, for garnish

Procedure
  1. In a medium saucepan with a tight fitting lid, sauté the onions olive oil, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and kale and toss until coated with the oil and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes.
  2. While the quinoa is cooking, steam the sweet potatoes until they are tender. If you don't have a steamer (we have a rice cooker that can also steam, as recommended by Cooks Illustrated) toss the sweet potatoes with the olive oil and salt and spread in a single layer on a baking sheet. Bake at 475 until the potatoes begin to brown in places and the potatoes are tender, about 15 minutes.
  3. Microwave the turkey bacon until crispy, crumble it.
  4. When the quinoa is cooked, stir in the potatoes and turkey bacon. Top with fresh scallion slice.

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