1 yellow organic onion
4 organic celery stalks, diced
2 large organic carrots, diced
1 medium head of organic cauliflower, chopped
1 c. red quinoa
1 ½ c. organic vegetable or beef stock. For our bone broth recipe, click here.
2 cloves of garlic, minced
2 TBSP. fresh rosemary, chopped
2 TBSP. fresh sage, chopped
2 TBSP. fresh parsley, chopped
½ c. toasted almonds
Combine the quinoa and 1 c. of vegetable stock in a medium saucepan and bring to a boil over high heat. Cover, reduce heat and simmer for about 15 minutes, or until all water is absorbed.
Heat oil in a large skillet over medium-high heat. Stir in onion, celery and carrots, cooking until onions are translucent- about 10 minutes. Add in cauliflower and garlic and cook 8-9 minutes longer.
Add in herbs and toasted almonds and quinoa to the skillet. Pour in an additional ½ c. vegetable stock and cover with a lid, simmering until all liquid is absorbed.
Transfer to a oven-safe aluminum-free pan. Pre-heat oven and bake at 375 for 20 minutes.
Become a Wolf Pack Insider for free and get access to our articles and guides to live healthy naturally, without sickness, disease or Big Pharma meds. You'll learn all about disease prevention, natural treatment remedies, tasty healthy foods and how to detox your life.