Gluten-Free Peruvian-Style Rice With Turkey Bacon Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring fluffy white rice, savory turkey bacon, and scrambled eggs, all seasoned with soy sauce and green onions for a satisfying meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 130G Najma Premium Turkey Rashers
• - Forest Whole Foods Organic White Quinoa
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400G Sabarot Chia Seeds, 400G
• 1 Bunch Spring Onions 1 Bunch
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Heat 2 tablespoons of olive oil in a deep pot over medium heat. Add 2 minced garlic cloves and a pinch of salt, sautéing until fragrant, about 1-2 minutes.
2. 2. Add 2 cups of vegetable broth to the pot and bring it to a boil.
3. 3. Stir in 2 cups of quinoa, return to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is fully cooked and tender.
4. 4. While the quinoa is cooking, heat a non-stick skillet over medium heat. Cook 8 slices of turkey bacon until crispy, then chop into bite-sized pieces.
5. 5. In the same skillet, mix 3 tablespoons of chia seeds with 9 tablespoons of water and let it sit for 5 minutes to thicken, then scramble until fully cooked, breaking them into small pieces as they cook.
6. 6. Once the quinoa is done, fluff it with a fork and mix in the chopped turkey bacon, scrambled chia seeds, and 5 finely chopped green onions.
7. 7. Drizzle 2 tablespoons of gluten-free soy sauce over the rice mixture, stir well to combine, and serve warm.