Garlicky Quinoa & Baby Kale

In a large pan fitted with a lid, render the bacon over medium-low heat until crisp. Once the bacon is crisp, remove it with a slotted spoon to a paper towel to drain. Reserve 1-2 teaspoons of the drippings and discard the rest.

Place the pan back over medium-low heat and add the baby kale, garlic, and lemon juice. Stir a bit to coat and then place a lid on top. Let it sit for 2-3 minutes to allow the kale to wilt.

Remove the lid and stir in the cooked quinoa and red pepper flakes. Season to taste. Stir in the crisped bacon, remove from the heat and serve!