I made this because I wanted to make something like couscous with leftovers, but a little more hearty, so I used quinoa, but you could use rice or another grain if you prefer. Also I used turkey because I have a ton leftover in the freezer, but you could use cooked chicken, or even canned chicken, tuna or salmon probably. Sorry no picture. I was too hungry and ate it up quickly. It was also a big hit with my husband and toddler.
1/2 cup quinoa
1 1/2 cups water
1/2 cup cooked turkey
1 tsp coconut oil (or butter if you prefer)
1/4-1/2 tsp each: dried rosemary, thyme, oregano, and sage
1-2 Tbl coconut milk (optional)
1/4 cup frozen peas
Salt and pepper to taste
1. Wash quinoa well and place in rice cooker with all other ingredients. How much salt you add will depend on how much salt was in the original recipe for the cooked turkey (or other protein of choice), so keep that in mind.
2. Turn the rice cooker on and it should be done in about 15-20 min. If you don’t have a rice cooker, you could use a pot on the stove, but you’d just have to stir it occassionally and keep an eye on it so it doesn’t burn.
3. When the rice cooker is done, stir it and serve. This amount probably only serves 1 or 2 people, but we made it go farther by accompanying it with cheese and crackers and carrot-daikon salad.