Ingredients
4 bacon slices
3/4c chopped carrots
6 garlic cloves, minced
1/2 tsp of black pepper
6c unsalted chicken stock
2/3c uncooked quinoa
2tsp thyme leaves
1 1/2c chopped onion
1tsp kosher salt
1lb skinless, boneless chicken thighs, cut into 3/4" pieces
2 bay leaves
6c chopped kale
Preparation
Cook bacon, crumble, and put aside Add onion, carrot, 1/4tsp salt to bacon grease, Saute for 5mins, stirring occasionally. Add garlic and saute for 2 mins. Remove from pan. Coat pan with cooking spray, add chicken, sprinkle with the rest of the salt, 1/4tsp of black pepper, Saute for 6mins or until brown. Stir in onion mix, stock, bay leaves, and rest of pepper. Bring to a boil. Clean quinoa well. Add to pan, cover and simmer for 15 mins. Add Kale and thyme and serve.
