Smokey Chicken and Quinoa

This dish was inspired by baked beans!  I mean who doesn't love baked beans, smokey, salty, and sweet.  The problem is you really can't make a meal out of just baked beans.  Well I guess you could but that would just be kind of weird and not really the most well rounded meal.  

With this dish I took that idea of smokey, salty, and sweet and made it a bit more hearty!  Definitely did not disappoint.  It will for sure be made again in our house!  

Ingredients

• 5 strips of thick cut bacon, chopped
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 4 cups bella mushrooms, sliced
• 2 large carrots, chopped
• 2 tbsp minced garlic
• 2 chicken breasts, chopped
• 1 can of pinto beans, liquid drained
• 3 tbsp molasses
• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 1/2 cups quinoa
• 2 cups water or chicken stock
• Salt and pepper to taste

Directions

1. In a large sauce pan or pressure cooker, cook down the the bacon until most of the fat is rendered out.  Roughly 8-10 minutes over medium heat.  
2. Remove the bacon from the pot, leaving the fat behind.  Add all your veggies and your chicken if it is uncooked.  If you are using a rotisserie chicken or precooked chicken you can hold off.  Cook until your veggies are soften and you chicken is cooked through.
3. Add the remaining ingredients and half the bacon to the pot.  Then follow the directions regarding timing to and liquid for to cook the quinoa.  The ratios I used were for our pressure cooker.  You may need more liquid if you are doing on the stove top.
4. When your quinoa is cooked, give it a final stir to combine all ingredients.  Serve in a bowl and garnish with some of the leftover bacon.  ENJOY!!!