Ingredients

• Quinoa
• Organic olive oil
• Organic goat butter or organic butter
• Sea salt
• Organic broth (any kind)
• Roasted chicken or grilled Chinese sesame marinara sauce
• 4 Choppped garlic cloves
• 1/2 Onion, sliced
• 1 Yam or sweet potato, chopped in medium to small squares
• 1 round eggplant
• 2 chopped carrots
• 1/2 Broccoli head, chopped
• 1/2 Zuccini, chopped
• 1/2 beet, chopped in small squares

Quinoa serves the same as rice so base your amount as you would cooking rice.
Shred the roasted chicken or cut thin slices of sauteed chicken.
Put it in a shallow bowl and marinate in the Chinese sesame marinara for a half hour.

Boil quinoa with a pinch of sea salt, goat butter (or regular), a splash of olive oil or coconut oil, two to one water or an organic broth base, like onion soup, vegetable broth, or chicken broth. Boil until the water slowly disappears, stirring occasionally, add water if it is loosing too much moisture. Simmer for ten minutes with a lid. Quinoa should look fluffy and moist (cooks like brown rice).

Soak the chopped eggplant in water to hydrate for moisture.

In a separate saute pan, saute a couple cloves of chopped garlic, and slice a half an onion in olive oil, add a pinch of sea salt and a splash of the broth for juiciness.

Add sweet potatoe/yams, eggplant, and more broth, put the tempurature to medium and a lid on it. Let it sit for a few minutes and cook. Add thyme, oregeno, basil, sea salt, and cayenne pepper. Add the chicken, stir for a couple minutes.

Add the rest of the vegetables. Add a splash of coconut oil, sesame oil, and redwine vinegar/or white vinegar.

Stir and let it cook for a few minutes. When the veggies are cooked but still have color in them, turn the heat on low and add fresh basil, stir for a couple minutes.

Turn the heat off and serve with fresh chopped cilantro over the bed of quinoa.

Nutritional Facts:

• Quinoa is a grain that is high in protein and is gluten-free
• Olive oil is a mono-unsaturated fat that helps reduce the LDL's (bad fats in our blood stream) use at med-high heat.
• Sea salt helps with hydration
• Butter helps process vitamin D
• Chicken is a good protein to help build muscle with very low fat
• Garlic is a good anti-oxidant for endurance and wound healing. It has also antibiotic, antifungal, ant parasitic, and antiviral properties.
• Onion is a great source of vitamin C
• Yams are a good source of estrogen and complex carbohydrate
• Eggplant is a low starch vegetable but caution if allergic to nightshade vegetables.
• Carrot is high in vitamin A and it helps to keep immunity high and is good for eyes.
• Broccoli is a low starch vegetable and has lots of fiber and high in calcium.
• Zucchini is a low starch vegetable and as a green vegetable it is a good source of vitamins and minerals.
• Beets help to metabolize fats and are good for the gallbladder.
• Cilantro is a good detox for metals in the system.

Nutritional facts given by:
Clinical Chiropractor/Nutritionist Dr. Trish Kennedy
59-106 Paumalu Pl, Haleiwa, HI 96712
(808) 638-0018.

Nutritional evaluations can be done on request.