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Description
Serve with a roasted pork loin or with roasted pork belly.
Ingredients
US|METRIC
8 SERVINGS
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup apple cider (or apple juice)
- 5 bacon slices
- 16 oz. Brussels sprouts (trimmed and halved)
- 1 shallot (large, chopped)
- salt
- pepper
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. maple syrup
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Directions
- Prepare quinoa according to package instructions.
- While the quinoa cooks, rehydrate cranberries in a small bowl. Heat the apple juice to a simmer and pour over cranberries. Loosely cover the bowl and allow to sit for 20 minutes.
- In a large skillet, cook bacon over medium heat. Turn as needed until crispy, 8-12 minutes. Remove bacon and drain on a paper towel lined plate.
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