Quinoa with Rabbit and Kale recipe

All Recipes Meat and Poultry Recipes Game Meats Rabbit

Ingredients

2 teaspoons coconut oil
½ cup onion, chopped
4 cups chicken stock
2 cups quinoa
4 cups chicken stock
2 cups cooked shredded rabbit meat
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper
4 cups chopped baby kale

Nutrition Info

419.2 calories
carbohydrate: 43.9 g
cholesterol: 65.9 mg
fat: 12.3 g
fiber: 5.4 g
protein: 32.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1156 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt coconut oil in a Dutch oven over medium-high heat. Saute onion in hot oil until browned and softened, 5 to 10 minutes. Add quinoa, saute until fragrant and toasted, about 3 minutes.

  2. Stir chicken stock, rabbit meat, coriander, cumin, and cayenne pepper into quinoa mixture, bring to a boil, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until liquid is almost completely absorbed, about 15 minutes. Stir kale into rabbit mixture and continue simmering until liquid is completely absorbed and quinoa is tender, about 5 minutes more.

Recipe Yield

6 servings

Recipe Note

Naturally gluten-free! Threw this together last night and it was a hit. Quinoa is high in protein and you could totally omit meat and use this as more of a side dish. So many choices.

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