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Quinoa with Rabbit and Kale

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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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50 m servings 419
Original recipe yields 6 servings


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  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.


  • 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 43.9 32.8 66 1156 Full nutrition

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