There's a few things happening in our house right now that's causing the buffet to take a break here and there. I feel a bit like I'm running a cafeteria and there are feeding shifts because of everyone's varying schedules. The big family meal is not happening most days, and so it will be, ebbs and flows in the Emerton kitchen.
A simple little dish this is, but the can't go wrong ingredients makes the quinoa anything but simple tasting.
Cook 1 cup quinoa in 2 cups chicken broth over low heat for about 12 minutes or until liquid has evaporated.
1 thick slice of pancetta, about 3 oz, cut into small chunks
2 small shallots, peeled, thinly sliced
about 1.5 cup baby arugula
zest and juice of half of a lemon
salt / pepper to taste
Saute pancetta until crispy. Drain on paper towels, reserve fat left in the pan to saute the shallots. Saute shallots with a couple teaspoons of the fat over medium low heat until caramelized and soft.
Stir in pancetta and shallots into the quinoa. When ready to serve, stir in the arugula, lemon zest and juice. Salt and pepper to taste.