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Yield: 4 servings
Ingredients:
2 cups chicken stock
1 cup red quinoa
1 lemon, juiced
1 cup edamame, steamed
Method:
In a medium saucepan over high heat, bring chicken stock to a boil. Add the quinoa and reduce heat to low. Pour in the lemon juice, cover with a lid and let steam for 10 minutes. Add edamame and stir to combine. Serve immediately.
This recipe was featured on the Packing a Punch Episode of Emeril Green.
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