Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4-6 as a hearty side dish

Bacon Bok Choy Fried Quinoa

Grab a big spoon, there’s loads of goodness in this dish.

Ingredients

3 cups (750 mL) Quinoa, cooked (equivalent to about 1 cup uncooked quinoa)

5 slices Maple Leaf Natural Original Bacon

2 cups (250 mL) bok choy, ends removed and thinly sliced

½ cup (125 mL) yellow onion, finely chopped

2 cloves garlic, finely chopped

1 tbsp (15 mL) Soy Sauce

1 egg, scrambled and sliced

1 egg, lightly beaten

1 scallion, thinly sliced

1 tbsp (15 mL) Canola Oil

Salt & Pepper to taste

 

Directions

Make ahead:

If you have the quinoa and bacon cooked ahead of time, this dish comes together really quickly.

Cook the quinoa in 2-3 cups of vegetable/chicken stock and refrigerate it in an airtight container until you need it (not longer than 5 days ahead).

Cook the bacon at 375 degrees Fahrenheit for about 15 minutes or until desired crispness. Drain (on a paper towel-lined plate) the bacon and roughly chop. Store it in your refrigerator in an airtight container until you are ready to use it.

In a large wok or skillet over high heat, heat the canola oil. Add onions, garlic with a pinch of salt and pepper and sauté the mixture until the onions are slightly translucent (about 3-4 minutes).

Add the raw bok choy and cooked Maple Leaf Natural Original Bacon and sauté until the leaves turn bright green (about 1 minute).

Add the cooked quinoa to the skillet along with the soy sauce and stir and cook for 2-3 minutes or until the quinoa is warmed through.

Add the raw egg to the skillet and stir it until the egg is cooked and evenly distributed throughout the quinoa (about 3 minutes).

Add the sliced scrambled eggs and the scallions to the skillet and combine.

Serve immediately with an extra garnish of sliced scallions.

 

Notes:

Keep any leftovers refrigerated in an airtight container for up to 4 days.

 

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