Quinoa and Brown Rice Congee

Alex Del Rosario

INGREDIENTS

• 155g Quinoa

• 54 Grams of chicken breast, cut in tiny pieces

• 4 Garlic cloves, finely chopped; divided

• 1/2 Thumb size ginger, peeled and pounded

• 1/4 Medium onion, diced - 13 grams

• 1/2 Soft boiled egg

• 1 Tbsp. Coconut oil

• 2 Cups water

• 3/4 Tsp Himalayan pink salt

• Saffron threads (optional)

• Chives for garnish

PROCESS

1. Cook the quinoa. Set aside.

2. Heat a skillet over medium heat and coat with oil when hot.

3. Add the garlic and sauté until lightly brown.

4. Remove half of the toasted garlic and place in a small bowl. Set aside.

5. Add the ginger and onions to the skillet and stir-fry until the onions are translucent.

6. Add the chicken and stir-fry until the chicken is no longer pink.

7. Add 2 cups of water.

8. Add the chicken with water into the pot with cooked quinoa. Stir to combine.

9. Add the saffron threads at this time.

10. Cover and simmer for 10 minutes.

11. Serve in a bowl with half of boiled egg, roasted garlic, and chives. Slurp its goodness.

*Note: Cooking time varies depending on the heat of your stove. Please adjust accordingly.

Enjoy!