Ingredients

• 1st Pint Jar
• 1 c. Organic Quinoa
• 1/8 c. THRIVE Carrot Dices in a baggie inside 1st jar
• 3/4 c. THRIVE Shredded Cheddar Cheese - Freeze Dried in a baggie inside 1st jar **to be reconstituted first thing**
• 2nd Pint Jar
• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1/4 c. THRIVE Mushroom Pieces - Freeze Dried
• 3/4 c. THRIVE Broccoli - Freeze Dried
• 3/4 c. THRIVE Chopped Chicken - Freeze Dried
• In a baggie on outside of the Jar
• 1/4 c. THRIVE Béchamel (Creamy White Sauce)
• 1 tbsp. THRIVE Chicken Bouillon
• 1 tsp. THRIVE Chefs Choice
• Other ingredients needed
• 2 tbsp. Butter, salted

Directions

1. Remove all of the baggies from the jars
2. In a small bowl
3. Reconstitute the cheese with about 1/4 C water. Stir and refrigerate.
4. In a medium pan
5. Bring 2 cups of water to a boil
6. Add the quinoa to the boiling water
7. Boil the Quinoa until done about 15 minutes
8. In a medium bowl
9. Add all the vegetables and chicken with enough water to dampen about 1 cup
10. In a medium sauce pan
11. Melt the butter
12. Stir in the wet vegetables and chicken mix.
13. Listen to the Thrive sizzle!
14. Add 2 Cups water. Simmer 5 minutes.
15. Whisk in the contents of baggie (Bechamel, bouillon and chef's choice)
16. Simmer 5 minutes
17. Preheat Broiler
18. In a 9x9 baking dish
19. Spoon in quinoa.
20. Pour vegetable/chicken sauce over the quinoa
21. Remove cheese from fridge and sprinkle over baking dish
22. Broil 2-5 minutes until lightly golden