|3 cups||(750 mL) Quinoa, cooked (equivalent to about 1 cup uncooked quinoa)|
|5||slices Maple Leaf Original Natural Bacon|
|2 cups||(500 mL) bok choy, ends removed and thinly sliced|
|1/2 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|
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.
Keep any leftovers refrigerated in an airtight container for up to 4 days.
Show More Comments
No Comments yet