2 cups low-sodium chicken stock
1 tsp curry powder
1/2 tsp cumin
1 tsp lemon dilly dip mix (Epicure)
1 cup frozen peas
- Bring stock o a boil, whisk in seasonings, add in quinoa, stir and cover with a lid, reduce heat to medium-low. Simmer for 15 minutes.
- Add peas, stir and cover again. Simmer for 3-5 minutes or until the broth has been absorbed.
- Remove from heat and let sit for 5 minutes.
- Serve on its own or as a side dish.
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