quinoa with rabbit and kale

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.