Cook quinoa with 1 and 2/3 cups of chicken broth. Let boil on medium-high heat.
Cover and lower heat to simmer for 10 minutes, stirring occasionally.
Remove from heat and cool, covered.
In a large pot, heat avocado oil on medium-high heat. Add onions and garlic and sauté for four to five minutes, stirring occasionally.
Add ginger and sauté an additional two minutes. Lower heat to medium-low.
In same pot, add one cup of chicken broth and red onions and stir. Let simmer for five to eight minutes.
Mix in the chickpeas and cook for six minutes.
Add quinoa and remove from heat. Gently toss while adding seasonings.
why does it seem like the quinoa is cooked twice? why is so much broth needed in step 6 wont it make it more soup-y?
The title mentions sage but I don’t see any mention of it in the recipe or instructions. Is something missing?