Karen
New member
I love to take cook this up before we hit the road. It's super easy, freezes well and you can nuke it for an easy travel day dinner. Grab a rotisserie chicken during a pit stop and shred it on top!
Ingredients:
3 TBL Butter
1 cup grated carrots (buy them already grated for extra easy!)
1 cup chopped broccoli florets
1 cup peas or corn
2 garlic cloves, minced
2 cups quinoa
4 cups chicken stock
1 1/2 cups shredded sharp Cheddar
1/4 cup whole milk
Salt and Pepper
In a medium pot, melt 1 TBL of the butter. Add carrots, broccoli, peas or corn, and garlic. Saute for 2 or 3 minutes. Add quinoa and chicken stock. Increase heat and bring to a boil. Cover the pot, reduce the heat to medium low and cook 10 - 15 minutes until the liquid is absorbed. Stir in the remaining 2 TBLs butter, cheddar cheese and mild. Season to taste with salt and pepper. Voila, you are done! Let it cool and freeze in ziploc bags.
Hope you enjoy!
Ingredients:
3 TBL Butter
1 cup grated carrots (buy them already grated for extra easy!)
1 cup chopped broccoli florets
1 cup peas or corn
2 garlic cloves, minced
2 cups quinoa
4 cups chicken stock
1 1/2 cups shredded sharp Cheddar
1/4 cup whole milk
Salt and Pepper
In a medium pot, melt 1 TBL of the butter. Add carrots, broccoli, peas or corn, and garlic. Saute for 2 or 3 minutes. Add quinoa and chicken stock. Increase heat and bring to a boil. Cover the pot, reduce the heat to medium low and cook 10 - 15 minutes until the liquid is absorbed. Stir in the remaining 2 TBLs butter, cheddar cheese and mild. Season to taste with salt and pepper. Voila, you are done! Let it cool and freeze in ziploc bags.
Hope you enjoy!