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Serves 6 |
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1 cup quinoa 1 (14 oz) can Swanson’s chicken broth
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Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.
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1 large head broccoli
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Chop the broccoli from the flowered end into very fine bits.
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1 medium onion 2 cloves garlic
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Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.
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2 Tbsp Olive oil |
In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.
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Mix the quinoa into the vegetables and serve. These leftovers freeze well. |
