1 C quinoa, rinsed and toasted
1 C water
1 C chicken stock
1 Tbsp olive oil
2 green onions chopped
1/2 jalapeno, deseeded and finely chopped
1 C broccoli, lightly steamed and chopped small
1 pear (or mango), cored and chopped into dime-sized bits
1/4 cup queso fresco, crumbled
Directions:
Bring water and chicken stock to a boil and add rinsed, toasted quinoa (toast in a pan lightly until it starts to crackle). Bring heat to low, and set timer for 15 minutes. Add olive oil to a saucepan and bring to medium low heat. Add green onions and jalapenos. Stir for 2-3 minutes. Add steamed broccoli. Stir 2-3 minutes more.
When quinoa is finished cooking. Remove from heat and let sit 5 minutes. Mix in onion, jalapeno, and broccoli, then add chopped pear and crumbled queso fresco. Stir and enjoy!
