1 cup Half and half
1 cup milk (we used 1%)
1 cup Quinoa
1/2 Large cauliflower, remove stem and cut head into small florets
¾ cup cut pancetta
⅛ tsp garlic powder
1 tsp onion powder
Salt and Pepper to taste
Chives for garnish
Place quinoa, cauliflower, milk and ½ and ½ in a medium size pot over low heat.
Stir in salt & pepper, garlic powder, and onion powder and bring mixture to a low boil, then turn heat down to a simmer. Keep an eye on pot to make sure it doesn’t boil over. Cook until quinoa is cooked through – soft, not mushy.
In a separate pan, sauté chopped pancetta cooking until crisp. Remove with a slotted spoon and let drain on a paper towel and set aside.
Finely chop chives and set aside in small bowl.
Using a potato masher, mash the cooked quinoa and cauliflower until fully combined.
Fold in Balsamic onion spread and chopped chives.
Place mixture in dish and sprinkle with pancetta and serve.