Quinoa with Rabbit and Kale Tasty Recipes

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Quinoa with Rabbit and Kale

"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."

Ingredients :

2 teaspoons coconut oil
1/2 cup onion, chopped
4 cups chicken stock
2 cups quinoa
4 cups chicken stock
2 cups cooked shredded rabbit meat
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
4 cups chopped baby kale

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

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.

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.

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