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Dirty Quinoa

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Innards from one ORGANIC CHICKEN (These are filtering organs, and those taken from non-organically raised chickens are not recommended.)

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 Tablespoon butter
1/2 – 1 teaspoon cayenne pepper
Salt to taste
1 spicy Italian chicken sausage, cooked and crumbled
1 cup cooked quinoa

Simmer chicken liver, heart and gizzards in water for about 20 minutes, just until barely cooked through. Chop finely and reserve.

In a skillet, saute onions, bell pepper and celery over medium heat until softened, about 5-7 minutes. Add quinoa and cooked sausage and reserved chopped chicken innards and stir to combine. Add cayenne to your desired degree of “spicy.” Serve immediately.

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