1 ½ cups quinoa, rinsed
1 ½ vegetable or chicken stock
1 ¼ cups water
2 T olive oil
1-2 cloves garlic, chopped
1 bunch greens, chopped (chard, beet greens, kale, spinach, kohlrabi greens, or a combination of them)
Bragg amino acids (to taste)
Add stock and water to quinoa.
Bring to boil.
Turn heat to low.
Meanwhile, put olive oil in pan with garlic and stir for about 1 minute on medium high until aromatic. Add chopped greens and stir fry until wilted.
Add Bragg amino acids (a couple of squirts or to taste).
Cover and let steam on medium until tender (from 3-10 minutes, depending on the greens).
When quinoa is cooked and has absorbed the liquid, (about 15 minutes) add to the greens and stir until mixed.