You are here: Home » Recipes » Pancetta Quinoa with Almonds Pancetta Quinoa with Almonds Recipe by Maggie Mefford Watte Yield 4-6 servings PrintEmail Ingredients 1/3 cup Toasted sliced almonds5 ounces diced pancetta1 medium shallot, minced1 head roasted garlic, pulp squeezed out1/2 cup sliced green onions2 tablespoons chopped parsley2 cups chicken stock Instructions In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes. Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.