1. Rinse quinoa and cook in rice cooker using 2 cups chicken stock-20 minutes.
2. In a large skillet with olive oil, cook garlic and onions until softened over medium/high heat. Stir in oregano, cumin, tomato paste and salt. Add remaining cup of chicken broth and bring to simmer. Stir in cooked quinoa. Cover. Lower heat and cook 15-25 minutes. Turn off heat and let sit for 5 minutes.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4|
|Calories from Fat: 142 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 5.4mg||2 %|
|Sodium 268.9mg||9 %|
|Potassium 919.2mg||24 %|
|Total Carbohydrate 82.6g||24 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 73.8g|
|Protein 21g||30 %|
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Calories per serving: 555
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