Black Quinoa Recipe

Inspired by On Swann

Time45m

Serves4

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Ingredients

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1
Rinse and Cook Quinoa
In a medium saucepan, rinse 1 cup of black quinoa under cold water until the water runs clear. Add the rinsed quinoa to the saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

2
Prepare Brussels Sprouts
While the quinoa is cooking, wash and trim the Brussels sprouts. Cut them in half or quarters, depending on their size.
3
Cook Bacon
In a large skillet, cook 4 slices of bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the skillet.
4
Sauté Brussels Sprouts
In the same skillet, add the prepared Brussels sprouts and 2 tablespoons of olive oil. Season with salt and black pepper. Sauté for about 8-10 minutes, or until they are golden brown and tender. Remove from heat.

5
Mix All Ingredients
In a large mixing bowl, combine the cooked quinoa, sautéed Brussels sprouts, 1 cup of corn, 1 cup of tart cherries, and 1 cup of chopped pecans. Crumble the crispy bacon and add it to the mixture. Toss everything together until well combined.
6
Serve with Ricotta Salata
Transfer the mixture to a serving dish and top with 1 cup of crumbled ricotta salata. Drizzle with a little more olive oil if desired, and serve warm.