YIELD: 2 servings ½ cup red quinoa, sprouted ½ cup barley, cooked ¼ cup yellow onion, diced ¼ cup celery, diced ¼ cup green bell pepper, diced ¼ cup carrot, small dice 1 garlic clove, minced 1 cup diced tomato ½ cup vegetable broth 4 oz. chorizo, sliced 1 Tbsp. olive oil ¼ cup cilantro, chopped ¼ tsp. ground cumin ¼ tsp. chili powder, mild 2 sprigs fresh thyme, chopped 1 scallion, sliced 1. Heat a large ...
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