Ingredients

The following ingredients have 7 Servings
  • 2 Tbsp olive oil
  • 1/2 white onion (diced)
  • 2 celery stalks (diced)
  • 1 large carrot (diced)
  • 1 jalapeño (diced)
  • 2 cloves garlic (minced)
  • 1 Tbsp all-purpose flour
  • 2 cups vegetable or chicken broth
  • 1/2 cup green tomatillo sauce
  • 3 cups cooked quinoa
  • 1 Tbsp cilantro (chopped)
  • 1/2 Tbsp red pepper flakes
  • 1/2 white onion (finely chopped)
  • 2 limes (cut into wedges)
  • 1/4 cup cilantro (chopped)

Instruction

  • In a large skillet, add the oil and heat until shimmering. Sauté the onion, celery, carrot and jalapeño about 3–4 minutes until softened. Add the garlic and cook for 1 minute.
  • Sprinkle the flour over the veggies and stir into the mixture. Cook the flour for 1 minute then add chicken or vegetable broth. Whisk to combine. Scrape the bits (the fond) from bottom of the pan. Bring to a boil and reduce the heat to medium-low.
  • Cover and let simmer for 10 minutes. Five minutes before serving, stir in the green tomatillo sauce and cooked quinoa. Sprinkle with cilantro and red pepper flakes.
  • Garnish with white onions, lime and cilantro. Enjoy!