INGREDIENTS

In a medium saucepan, melt the ghee or choice of fat over medium-high heat. While ghee is heating, rinse the quinoa in a fine-mesh strainer. Shake out excess water. Add quinoa to the saucepan and toast for 1 to 2 min., stirring constantly. Mix in Gourmet Santa Maria and stock. Bring to a boil, cover, and reduce to the lowest setting for about 30 min. or so until all the liquid is absorbed. Fluff the quinoa with a fork before adding remaining ingredients. Once fluffed, add in sun dried tomatoes, spinach, pesto, Parmesan, and Aleppo Chiles. Stir until spinach is wilted, pesto is incorporated, and Parmesan has melted. Serve immediately. Garnish with more cheese if desired.

Serve with roasted chicken or grilled steak.

ITEMS IN THIS RECIPE

Santa Maria Sea Salted BBQ Rub

120

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Crushed Aleppo Peppers

179

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