Adapted from: Linda Wagner
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1 cup red, white quinoa mixture
2 ½ cups chicken (or vegetable) broth
1 bag (10 oz.) shredded carrots
1 large broccoli ﬂoret, diced ﬁne
2 cups raw baby spinach
1 cup shredded kale
1 bag frozen peas (16 oz.)
salt and pepper to taste
1. In a large pot over medium-high heat, add broth, quinoa, carrots, broccoli, and salt and pepper to taste. Cover and cook until all the water is absorbed – about 15 min.
2. Stir in spinach, kale, and frozen peas.
3. Serve as is or top with a fried egg.