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Ingredients50 m servings 419 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 419 calories; 12.3 g fat; 43.9 g carbohydrates; 32.8 g protein; 66 mg cholesterol; 1156 mg sodium. Full nutrition