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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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

419 calories; protein 32.8g; carbohydrates 43.9g; fat 12.3g; cholesterol 65.9mg; sodium 1156mg. Full Nutrition
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