½ c slivered almonds
1 tsp vegetable oil
2 thick slices of applewood-smoked bacon, cut into ¼ -inch dice
1 small shallot, minced
1 c quinoa, rinsed
2 c chicken stock
1 sage sprig
1 Tbsp minced chives
1 Tbsp chopped parsley
salt and freshly ground white pepper
Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast in the oven until golden brown, four minutes; let cool.
In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about two minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute.Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for five minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.