New this month
Get the Allrecipes magazine

Quinoa with Rabbit and Kale

 made it  |  0 reviews   |   photos
She_Dragon

"Naturally gluten-free! Threw this together last night and it was a hit. Quinoa is high in protein and you could totally omit meat and use this as more of a side dish. So many choices."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 419 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Melt coconut oil in a Dutch oven over medium-high heat. Saute onion in hot oil until browned and softened, 5 to 10 minutes. Add quinoa; saute until fragrant and toasted, about 3 minutes.
  2. Stir chicken stock, rabbit meat, coriander, cumin, and cayenne pepper into quinoa mixture; bring to a boil, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until liquid is almost completely absorbed, about 15 minutes. Stir kale into rabbit mixture and continue simmering until liquid is completely absorbed and quinoa is tender, about 5 minutes more.

Footnotes

  • Cook's Notes:
  • You can substitute chicken or tofu for the rabbit, if desired.
  • You can substitute spinach for the kale, if desired. You can use vegetable stock in place of chicken stock, if desired.

Nutrition Facts


Per Serving: 419 calories; 12.3 g fat; 43.9 g carbohydrates; 32.8 g protein; 66 mg cholesterol; 1156 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0