In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.
Stuffed Chicken Breasts
This information is per serving.
Grilled Skirt Steak
Grilled Chicken Breasts
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