1/3 cup firmly packed chopped bacon
salad oil (optional)
1 cup sliced mushrooms
1/3 cup finely chopped onion
1 cup regular strength beef broth
1/2 cup toasted quinoa
1/3 cup shredded carrot
1/3 cup finely chopped green pepper
In a 12 inch fry pan over medium high heat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
With a slotted spoon lift bacon pieces from pan and set aside.
Spoon off and discard all but 3 T. of the fat-or drain it all and use vegetable oil.
Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
Cover and simmer until liquid is absorbed, about 15 minutes.
Take off heat, remove lid and let stand 2 minutes.
Stir with a fork to separate grains.
Spoon onto serving dish and sprinkle with cooked bacon.