Ingredients
1 lb Nature's Meat™ Shreds (4 oz Nature's PRIME Shreds cooked according to package directions)
2 tbsp Olive oil
2 cloves Garlic - finely chopped
1 Yellow onion - finely chopped
3 medium Carrots - peeled and chopped
3 Celery stalks - chopped
¼ tsp Lemon zest
½ tsp Dried thyme
6 cups Vegetable or low sodium chicken stock
1 Bay leaf
½ cup Uncooked quinoa - rinsed and drained (or 2.5 cups cooked quinoa)
Juice of 1 lemon
2 tbsp Flat leaf parsley - chopped
Salt to taste
Instructions
1
Heat olive oil in a large, heavy bottomed pot over medium-low heat.
2
Add the garlic, onion, carrots, celery and lemon zest.
3
Cook for 4 to 5 minutes or until slightly tender.
4
Add the thyme, cook for 1-2 minutes.
5
Pour in the stock and bay leaf. Bring to a boil.
6
Add Nature’s Shreds and quinoa.
7
Reduce heat to low, cover and simmer for 20 minutes or until quinoa is tender.
8
Stir in lemon juice and parsley.
9
Season with salt and pepper to taste. Enjoy!
Source: Improved Nature® Published with permission of the author. All rights reserved.©
Visit ImprovedNatureDirect.com to purchase Nature's PRIME Shreds
Ingredients
Ingredients
1 lb Nature's Meat™ Shreds (4 oz Nature's PRIME Shreds cooked according to package directions)
2 tbsp Olive oil
2 cloves Garlic - finely chopped
1 Yellow onion - finely chopped
3 medium Carrots - peeled and chopped
3 Celery stalks - chopped
¼ tsp Lemon zest
½ tsp Dried thyme
6 cups Vegetable or low sodium chicken stock
1 Bay leaf
½ cup Uncooked quinoa - rinsed and drained (or 2.5 cups cooked quinoa)
Juice of 1 lemon
2 tbsp Flat leaf parsley - chopped
Salt to taste
