Quinoa with Rabbit and Kale

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 419 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.