Quinoa Congee Recipe

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Ingredients: 

• ~ 4 Chicken thighs / legs or left over chicken bones to make broth / homemade broth
• 1.5 cups quinoa, or rice (white or brown)
• 1-2 bouillon cubes
• 1-2 tbsp sesame oil

Garnishes: 

• Green onion (optional)
• Japanese seasoning - red chili flakes, peppercorns, black & white sesame seeds,  poppy seed, orange zest, wasabi, nori seaweed flakes (optional)
• Smoked tofu (optional)
• Red wine vinegar (optional)
• Radish (optional)
• Pork floss (optional)

*If you are curious Japanese seasoning contains red chili flakes, peppercorns, black & white sesame seeds, poppy seed, orange zest, wasabi, and nori seaweed flakes.   

Directions: 
Add the chicken bones to a large pot of water and boil until the meat is falling off of the bone.  Remove and once cooled separate the meat from the bone saving the meat for later. 
Add the quinoa and top up the water to about 8 cups and keep at a low rumbling boil until the quinoa seeds start to break apart and the entire mixture becomes thick and mushy.  This may take hours and you may need to add more water if it is sticking to the bottom of the pot. 
Towards the end you will want to be stirring constantly or remove it from the heat and let it sit and cool.  As it cools it will become even thicker.  Add the meat and sesame oil just before you take it off of the stove. 

To eat add any toppings of your choice.  My favorite is the Japanese seasoning, smoked tofu and green onion! 

To speed up the process you can start with pre-made broth or simply use bouillon only.

Enjoy!  

Congee is one of my favorite things to eat when it is cold and rainy outside or when I feel a cold coming on.  It is also great to eat on a detox or when your digestion seems a bit off.  It can be made with any type of rice and tastes just as good!