I skimmed off the fat from the poached chicken broth before adding the quinoa. (I also removed the poached chicken, but tossed in a bit that was chopped up.) I brought the quinoa to a boil and then turned it off until I was ready to add the next ingredients.
|skim the fat|
|putting in quinoa|
Per usual I had to add some veggies to give it texture and further develop the flavor profile. In this case, eggplant (which I chose because it breaks down when you cook it), broccoli (I like to rough chop it so some of the mini florets swim around), celery and a 'challenge' vegetable, fava beans.
I asked around to find the best way to cook fava beans as the last time when I got them from the farmer's market, they tasted bitter and ruined my meal. Turns out I overcooked them, which leached the bitterness into that stew. Knowledgeable and prepared, this time I tossed them in on top to steam After I simmered the other ingredients until they were cooked. They are quite tasty. I also learned you can steam them in their pods like edamame.
The finished stew, served with an heirloom cherry tomato garnish. It made a potful, which I have been taking to work for lunch. It just seems to get more savory and filling everyday!