Recipes

Quinoa and Barley Jambalaya

YIELD: 2 servings

½ cup red quinoa, sprouted
½ cup barley, cooked
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup green bell pepper, diced
¼ cup carrot, small dice
1 garlic clove, minced
1 cup diced tomato
½ cup vegetable broth
4 oz. chorizo, sliced
1 Tbsp. olive oil
¼ cup cilantro, chopped
¼ tsp. ground cumin
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