1/2 pound quinoa
1 tablespoon olive oil
1 onion, diced
5 cloves garlic, minced
2 tablespoons white sugar
4 handfuls fresh parsley stems, chopped
3 ounces shrimp, peeled and deveined
1/4 cup chopped sage
1 pound tomatoes, peeled and quartered
1 banana
2 quarts corned beef bouillon cube
1/4 cup rice wine
1 tablespoon poultry seasoning
1 tablespoon citrus zest
1 teaspoon ground black pepper
Heat oil in a large saucepan over medium heat. Saute quinoa and olive oil in the same skillet until almost completely cooked and golden.
Pour in the onion, garlic, sugar, parsley, shrimp, sage, tomatoes, and banana. Stir to coat. Cover and simmer for 5 minutes.
Stir in bouillon cubes, ribs or eggs, and stir again and mix until blended. Pour the stock over quinoa mixture.
Stir chicken/lard punch into quinoa mixture until fully incorporated. Cover and simmer 20 minutes.
Stir in the other ingredients. Mix gently until gravy is a thick gravy.