Meat Lite: Quinoa Pilaf with Sweet Potatoes, Kale, and Bacon Recipe
This "Meat Lite" quinoa pilaf combines savory bacon, sweet potatoes, and nutrient-rich kale into a wholesome and flavorful dish. Quinoa is cooked with aromatics and vegetables, then finished with crispy bacon and fresh scallions, offering a balanced and satisfying meal for lunch or dinner with minimal meat.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
- 1 Slotted Spoon or Wooden Spoon
Ingredients
Main
- 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
Instructions
- Dice bacon, thinly slice onion, cube sweet potato to 1/4-inch, coarsely chop kale, and thinly slice scallions (green parts only) for garnish.
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving about 2 tablespoons of rendered fat in the pot.
- Add the sliced onion to the pot with bacon fat and sauté until softened and translucent, about 5-7 minutes.
- Rinse the quinoa thoroughly under cold water. Add the rinsed quinoa to the pot with the onions and toast for 1-2 minutes, stirring constantly.
- Pour in 1 1/2 cups water and add 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the cubed sweet potatoes and chopped kale. Cover again and continue to simmer for another 10-15 minutes, or until quinoa is cooked and fluffy, and vegetables are tender.
- Remove from heat. Fluff the quinoa and vegetables gently with a fork.
- Stir in the reserved crispy bacon, the remaining 1/2 teaspoon of salt, and 2 tablespoons of olive oil.
- Taste and adjust seasoning as needed, adding more salt or a pinch of black pepper if desired.
- Serve warm, garnished generously with the thinly sliced scallions.
Notes
To maximize flavor, ensure bacon is rendered slowly until perfectly crisp, reserving some fat for sautéing the onions. Rinsing quinoa thoroughly is crucial to remove saponins and prevent bitterness, which can affect the dish's overall taste. For optimal texture and nutrient retention, add kale in the final stages of cooking, allowing it to wilt without becoming overcooked and mushy. Uniformly diced sweet potatoes ensure even tenderness throughout the pilaf. A squeeze of fresh lemon juice or a dash of apple cider vinegar at the end can brighten the dish significantly, cutting through the richness. Finish with a drizzle of quality olive oil and ample fresh scallions for an appealing presentation and aromatic lift.