- 1 cup quinoa
- 21⁄2 cups chicken stock
- 4 strips thick-cut bacon
- 1 pound chicken thighs, diced into 1⁄2-inch cubes
- 1 yellow onion, diced
- 8–10 cherry tomatoes
- 2 large handfuls baby spinach
Rinse the quinoa in a fine-mesh strainer (to remove bitter saponin residue). In a large sauté pan, start the bacon on medium-low until the fat is rendered and strips are crispy. Remove meat and set aside—practice self-control: Do not immediately devour bacon. Add chicken to pan and brown on high heat for two minutes in the yummy bacon grease. Add onions and sauté on medium heat until translucent. Add quinoa and chicken stock. Bring to a boil on high heat and then cover and turn heat to low. Cook for 15 to 20 minutes or until liquid is gone and quinoa is soft. Add cherry tomatoes and spinach, stir together, and serve.