• Prep Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings


  • 1 cup Vigo Quinoa
  • 2 cups chicken broth
  • Vigo Extra Virgin Olive Oil
  • 3 ounces pancetta, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cups kale, chopped
  • Alessi freshly ground salt and pepper, to taste
  • 3 ounces shredded mozzarella


Cook quinoa per package instructions substituting chicken broth for water.  Set aside.  In a saucepan, heat oil over medium heat.  Add pancetta and brown on both sides until crispy. Using tongs, remove pancetta and allow to cool.  To same saucepan,  add mushrooms and saute.  Add kale, salt and pepper and cook until kale starts to wilt.  Add kale mixture to quinoa.  Add mozzarella and crumbled pancetta and mix.  Serves 4 – 6.