3 cups chicken stock (homemade or no sodium organic chicken
2 tablespoons minced shallots or yellow onion
1/4 cup tiny diced carrots
1/4 cup frozen peas
1/4 cup fresh corn kernels
1 tablespoon fresh chopped parsley
2 tablespoons grated cheddar, Manchego or Parmesan cheese
1. Heat 1 teaspoon of the oil over medium heat in a small saucepan. Add the quinoa, stirring.
2. When golden, add 2 3/4 cups of the broth and cook, stirring, until cooked through.
3. In another small sauté pan, add the rest of the oil over medium heat. Cook the shallots or onion, carrots, peas and corn for 2 minutes.
4. Add the rest of the chicken broth and cook for 2 to 3 more minutes, or until tender. Mix all of the ingredients together, including the cooked quinoa, cooked vegetables, and cheese. Mix well until the cheese is completely melted. Serve warm.
Recipe fromMichelle Bernstein of Michy's and Crumb on Parchment