Red Quinoa Tomato Pilaf

Ingredients:

1 cup red quinoa (Nutrition note: red quinoa has more protein content than white quinoa)

6 ounces low sodium chicken or vegetable broth

4 ounces canned tomato sauce

2 ounces Earth’s marinade

½ ounce coconut oil

Scaling Directions:

1. Place cold pan on scale and scale ½ ounce coconut oil and transfer to stove.

2. Scale the Earth’s marinade and red quinoa in separate containers.

3. Scale and combine tomato sauce and broth.

Cooking directions:

1. Heat coconut oil on high heat.

2. Add Earth’s marinade and sauté or you can add to the tomato and broth mixture.

3. Add red quinoa to pan and coat with coconut oil.

4. Add 12 to 14 ounces of tomato and broth mixture, bring to a boil and reduce to a simmer. Cover with lid. 

5. When liquid is fully absorbed and red quinoa is translucent, give mixture a full turn with a silicon spatula and continue cooking on low until your batch is dried out.

Serving suggestion: Serve 4 ounces cooked red quinoa tomato pilaf.