Ingredients Jump to Instructions ↓

  1. 1 cup quinoa

  2. 1 tablespoon vegetable oil

  3. 2 tablespoons chopped onion

  4. 2 tablespoons chopped mushrooms

  5. 1 tablespoon chopped green pepper

  6. 1 tablespoon chopped celery Creole spice

  7. 8 ounces chicken livers, trimmed and chopped Up to

  8. 2 cups chicken stock Chopped parsley and scallions, for garnish

Instructions Jump to Ingredients ↑

  1. Rinse quinoa in running water and drain as much water as possible. Heat a sautÈ pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes. In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Creole spice and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain in tender, about 15 minutes. Taste and adjust seasonings, if necessary. Serve garnished with parsley and scallions. Yield : About 3 cups / 4 servings


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