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Bacon and cheese, who can resist? Make your super cheesy quinoa bake with bacon. Grab your oven mits, let's get "bacon"!
INGREDIENTS:
⅔ cup quinoa, uncooked & rinsed; OR 2 cups of cooked quinoa if you already have it cookedyou don't have to rinse your quinoa, but if you want to remove some bitterness, then rinse quinoa in a strainer
1 ⅓ cups water (to cook the rinsed quinoa)
1 tbsp cornstarch
1 tbsp garlic powder
1 ¼ cups milk
¼ tsp dry mustard powder or mustard
⅛ tsp cayenne pepper you can use red chili flakes or hot sauce if you don't have cayenne pepper
2 cups shredded cheese (cheddar or colby jack cheese)
¼ tsp salt
4 slices of bacon
EQUIPMENT:
Baking Dish
Sauce Pan
Skillet
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DIRECTIONS:
Cook the Quinoa, Fry the Bacon
1
Place quinoa in a medium saucepan and heat to medium high. Cook for 5 minutes, stirring often. Add water, salt. Bring to a simmer and then reduce heat to low. Cover and cook for 25 to 30 minutes. Remove from heat.
2
Heat a medium saucepan to medium heat. Cut or chop up the bacon, and fry it. Remove the bacon pieces and set aside. Drain out all of the oil except for 2 tablespoons of the bacon fat.
Make Your Saucey Roux
3
In the saucepan, whisk cornstarch and garlic powder into the bacon fat. Cook and whisk for a couple minutes. Meanwhile, gradually add in milk, whisking to combine. Cook, stirring often, until milk mixture thickens and bubbles, about 6 to 8 minutes.
4
Reduce the saucepan heat to low and stir in mustard, cayenne pepper, shredded cheese. Cook over low for a couple minutes or until the cheese is melted.
Marry the Quinoa and Roux
5
Introduce the cooked quinoa to the roux, add the bacon bits, and stir well.
6
Preheat the oven to Broil or at 500 degrees F. In a 8 or 9" glass baking dish, spread the quinoa cheese mixture over the glass dish. Bake/broil for 10 minutes, or until the cheese turns golden brown. Baking or broiling it will crisp the cheese a little and make it more solid.
AuthorLing M.Ingredients
⅔ cup quinoa, uncooked & rinsed; OR 2 cups of cooked quinoa if you already have it cookedyou don't have to rinse your quinoa, but if you want to remove some bitterness, then rinse quinoa in a strainer
1 ⅓ cups water (to cook the rinsed quinoa)
1 tbsp cornstarch
1 tbsp garlic powder
1 ¼ cups milk
¼ tsp dry mustard powder or mustard
⅛ tsp cayenne pepper you can use red chili flakes or hot sauce if you don't have cayenne pepper
2 cups shredded cheese (cheddar or colby jack cheese)
¼ tsp salt
4 slices of bacon
Directions
Cook the Quinoa, Fry the Bacon
1
Place quinoa in a medium saucepan and heat to medium high. Cook for 5 minutes, stirring often. Add water, salt. Bring to a simmer and then reduce heat to low. Cover and cook for 25 to 30 minutes. Remove from heat.
2
Heat a medium saucepan to medium heat. Cut or chop up the bacon, and fry it. Remove the bacon pieces and set aside. Drain out all of the oil except for 2 tablespoons of the bacon fat.
Make Your Saucey Roux
3
In the saucepan, whisk cornstarch and garlic powder into the bacon fat. Cook and whisk for a couple minutes. Meanwhile, gradually add in milk, whisking to combine. Cook, stirring often, until milk mixture thickens and bubbles, about 6 to 8 minutes.
4
Reduce the saucepan heat to low and stir in mustard, cayenne pepper, shredded cheese. Cook over low for a couple minutes or until the cheese is melted.
Marry the Quinoa and Roux
5
Introduce the cooked quinoa to the roux, add the bacon bits, and stir well.
6
Preheat the oven to Broil or at 500 degrees F. In a 8 or 9" glass baking dish, spread the quinoa cheese mixture over the glass dish. Bake/broil for 10 minutes, or until the cheese turns golden brown. Baking or broiling it will crisp the cheese a little and make it more solid.
