1 cup gluten-free quinoa (I love the TJ’s brand)
2 cups vegetable stock
2 cups of diced veggies (I used a half cup of cauliflower, 1
carrot, 1 celery rib, ¼ of a medium red onion, 2 garlic cloves, and some
parsley)
White cooking wine
Salt and pepper flake
Extra virgin coconut oil
Bring vegetable stock and quinoa to a boil in together in a
quart-sized pan then reduce to low heat and simmer for about 15 to 20 minutes
or until the grain looks translucent. In a large skillet, soften veggies. (I
softened in the same as I cooked the chicken. If you’re doing this, loosen up
those tasty marinade bits with just enough cooking wine to coat the pan.) Salt
and pepper to taste. Once quinoa is cooked add the grain to the large pan with
veggies and incorporate. Turn off the heat and snip parsley with a pair of
scissors over the top of the quinoa. Stir in and serve.
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