Instructions: Rinse quinoa in running water and drain as much water as possible. Heat a saute pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes.

In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Bayou Blast and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain is tender, about 15 minutes. Taste and adjust seasonings, if necessary. Serve garnished with parsley and scallions.

This recipe yields about 3 cups or 4 servings.

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