Quinoa Chicken & Dumplings (Can be VEGAN)

Chicken and Broth 

3 Quarts Water  (add vegetable broth if Vegan)

1 lb. Organic Chicken Strips (cut into bite size pieces) (replace with tofu if Vegan)

2 Tsp. Sea Salt

2 Med. Organic Carrots (sliced)

1 Med. Organic Onion (diced) 

2 Organic Celery Stalks (sliced)

1 Tbsp. Organic Garlic

1 Bay Leaf

1 Tbsp. Parsley Leaves 

1 Tsp. Fresh Ground Black Pepper 

1 Tbsp. Lemon Juice 

(Feel free to add any additional vegetables like mushrooms, corn, zucchini, you name it)

Dumplings 

2 Quarts Water

1 C. Quinoa Flour

1 C. Whole Wheat Flour

1 Tbsp. Baking Powder 

1 Tsp. Sea Salt

1 C. Coconut or Almond Milk

1. Bring water to a boil in a large pot. Add  chicken, salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered, for 2 hours. 

2. When the chicken has cooked, strain chicken and vegetables and set aside.  Return broth to pot.

3. Add 2 Quarts of water to broth, fresh ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the broth over medium heat while preparing the dumplings. 

4. For dumplings, combine the flour, baking powder, salt, and milk in a medium bowl.  Stir well until smooth, then let the dough rest for 5-10 minutes.  Roll the dough out onto a floured surface to about a 1/2 inch thickness. 

5. Cut dough into 1/2 inch squares and drop each square into the simmering broth. Use all of the dough. Simmer for 15 minutes until thick. Stir often. 

6. Add chicken and vegetables to the dumplings and simmer for another 5-10 minutes, stir easily, serve.