Creamy Red Quinoa with Pancetta & Shiitake - 2 lbs.

InHarvest Products Used


Yield: 40 (½ c.) servings

  • 2 qts. chicken stock
  • 2 lbs. InHarvest Red Quinoa
  • 1 lb. pancetta, diced
  • 2 c. sliced shiitake mushrooms
  • 1 c. thinly sliced leek
  • 1 c. mascarpone
  • 2 T. chopped fresh thyme
  • ½ c. shredded Parmesan
  • Cracked black pepper, as needed


  1. In a large pot over high heat, bring the stock to a boil. Stir in InHarvest Red Quinoa and cover. Reduce heat to low and cook until the liquid is completely absorbed, 12 to 15 minutes. Reserve.
  2. In a large frypan over high heat, cook the pancetta until crispy. Remove the pancetta and reserve, leaving the rendered fat in the pan. 
  3. Add the shiitake to the pan and cook until just browned. Add the leek and cook for a few minutes. Remove the pan from heat and stir in the cooked quinoa, mascarpone, thyme and cooked pancetta until all ingredients are well incorporated. Reserve warm until service. 
  4. Per order: Spoon ½ cup creamy quinoa onto a side plate or into a small bowl. Crown with a generous 1 t. Parmesan and a sprinkling of pepper.

Nutrition Facts
Per serving: 210 cal., 9 g pro., 17 g carb., 0 g fiber, 11 g fat (5 g sat. fat), 30 mg chol., 270 mg sod., 2 g sugar