A delightful and nutritious dish combining quinoa with a medley of vegetables and crispy pancetta.
Cook the diced pancetta in a frying pan over medium heat until crispy, stirring occasionally.
Ensure the pancetta is evenly spread in the pan for uniform crispiness.
Remove the pancetta with a slotted spoon and set aside. Discard excess fat, leaving about 3 tablespoons in the pan.
If you prefer, replace the pancetta fat with olive oil for a lighter option.
Add the onion and mushrooms to the pan and sauté until the mushrooms are golden and the onion is translucent.
Stir occasionally to prevent sticking and ensure even cooking.
Add the diced carrot and bell pepper to the pan and cook for an additional 3 minutes.
Cut the vegetables into uniform sizes for even cooking.
Stir in the quinoa and chicken broth, then bring to a boil.
Rinse the quinoa beforehand to remove any bitterness.
Reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
Avoid lifting the lid during cooking to retain steam.
Remove from heat and let stand for 2 minutes. Fluff the quinoa with a fork.
Fluffing the quinoa helps separate the grains for a better texture.
Transfer to a serving dish and sprinkle with the cooked pancetta.
Serve immediately for the best flavor and texture.
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