Recipe by Anna Gill
½ cup Red Quinoa
1¼ cup low sodium chicken broth
1 shallot, finely minced
¼ cup organic pumpkin seeds
1 tablespoon chopped fresh mint or flat-leaf parsley
1. Add the chicken broth and the quinoa to a one quart saucepan.
2. Bring the mixture to a boil. Reduce heat to a simmer and cover. Cook until the broth has almost been absorbed (you should be able to see a little bit of the broth at the bottom and the little white tails of the grain should be visible).
3. Add the shallots and the pumpkin seeds. Recover the saucepan and let the remainder of the broth be absorbed. Serve immediately.
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