Quinoa with Pancetta, Mushrooms and Kale

A bowl of quinoa salad made with pancetta, kale, mushrooms and shredded mozzarella cheese

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

Ingredients

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

Directions

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.