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I am in LOVE with quinoa lately. Dare I admit that I was just recently (about a year ago) introduced to it? I’m sure many of you are far more familiar with it than I, but I just LOVE it. I’m using it at least weekly, if not more often.
If you wanted (though I don’t recommend it), you can replace the quinoa with rice.
I’ve adapted this recipe from one I found over at Picky Palate back in January:
- 1/3 cup [url href=”https://simplefamilypreparedness.thrivelive.com/freeze-dried-chopped-onions-1.html”]THRIVE freeze dried onion[/url]
- 1/2 cup [url href=”https://simplefamilypreparedness.thrivelive.com/freeze-dried-celery-1076.html”]THRIVE freeze dried celery[/url]
- 1/4 cup [url href=”https://simplefamilypreparedness.thrivelive.com/carrot-dices-3958.html”]THRIVE diced carrots[/url]
- 1/3 cup [url href=”https://simplefamilypreparedness.thrivelive.com/red-and-green-bell-peppers-3926.html”]THRIVE mixed bell peppers[/url]
- 8 cups water
- 1 15 oz. can diced tomatoes
- 1 cup [url href=”https://simplefamilypreparedness.thrivelive.com/potato-dices-freeze-dried.html”]THRIVE freeze dried potato dices[/url]
- 1 cup [url href=”https://simplefamilypreparedness.thrivelive.com/freeze-dried-chopped-chicken.html”]THRIVE freeze dried chopped chicken[/url] (I used fresh shredded chicken in this picture, but have made it both ways)
- 2 Tbsp. Dijon Mustard
- Salt, black pepper, and garlic salt to taste
- 3 cups cooked quinoa (cook according to package direction minus 2-3 minutes)
- Mix all ingredients but quinoa, mustard, and seasonings and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes. Stir in cooked quinoa, mustard, salt, pepper, and garlic salt. Let sit for 2-3 minutes before serving.
- -10 servings
- **I also added some zuchini I had in the fridge that needed to be used up. I don’t add it every time, but it was quite tasty.**
Want More Food Storage Recipes?
If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.
