New Orleans Dirty Quinoa
Cooking Light Five Star Recipes
New Orleans Dirty Quinoa
Cooking Light Five Star Recipes
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2 teaspoons Creole seasoning 1 tablespoon olive oil 4 ounces chicken livers, finely chopped 1 cup chopped onion 3/4 cup diced celery 1/2 cup diced green pepper 2 tablespoons chopped shallots 1/2 cup lean Canadian style bacon, chopped 2 large cloves garlic, minced 1 bay leaf 3 cups quinoa, uncooked 1/3 cup water 1 tablespoon Worcestershire sauce 1/4 teaspoon hot sauce 2 (14 1/4 ounce) cans no salt added chicken broth 1/2 cup sliced green onions Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon dried who oregano 1 tablespoon dried whole thyme 1 tablespoon ground red pepper 1 tablespoon black pepper Directions: Creole Seasoning: Combine all ingredients; stir well. Store in airtight container. Makes 2/3 cup. Quinoa: Heat oil in a large saucepan over medium low heat. Add chicken livers, and sauté 4 minutes or until done. Add onion and next 6 ingredients; sauté 3 minutes or until vegetables are crisp-tender. Add quinoa; cook, stirring constantly, 2 minutes. Add 2 teaspoons Creole seasoning, 1/3 cup water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; discard bay leaf, and stir in sliced green onions. Yield: 8 cups |