o 350 degrees.
Combine quinoa and chicken stock in a saucepan
overed pot. Add the quinoa, cover, and lower the heat until it
tem from the kale and discard. Wash and chop kale leaves and set aside. If
RINCE QUINOA, ADD TO A 2 QT. POT PAN, ADD WATER AND BRING
dium-high heat. Add quinoa; cover and simmer until liquid is absorbed
uash from oven and allow to cool. Peel and cut into
Bring water and quinoa to a boil in
ring broth and garlic to a boil. Add quinoa. Reduce heat
Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
Add drained quinoa and pour in chicken broth.
Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
Remove chicken and shred; return to soup.
Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.
Bring the quinoa and 1 1/3 cup water
roth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in
oil in a saucepan; add quinoa and red bell pepper. Return water
Cook quinoa according to package instructions. For
l over medium high heat and stir in sausage; cook
ll and set aside until ready to use.
Rinse quinoa in
Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
eat. Stir in the quinoa and thyme. Return to a
he carrot, celery stalk and half-onion and, in a medium sauce
s cooled enough, taste and adjust the salt if necessary
Wash the quinoa in several changes of cold