Heat olive oil in a large saucepan over medium-low heat. Add chicken livers, and sauteÂ’ 4 minutes or until done. Add onion and next 6 ingredients; sauteÂ’ 3 minutes or until vegetables are crisp-tender. Add quinoa, and cook 2 minutes, stirring constantly. Add 1/3 cup water and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; discard bay leaf, and stir in sliced green onions. Yield: 8 cups (serving size: 1 cup).
