- 2 cups beef broth
- 1/2 cup water
- 1/2 cup quinoa
- 3 green onions, chopped
- 1 (8 ounce) can sliced mushrooms, drained
- 1 cup fresh green beans, trimmed and cut into 1 inch pieces
- 1 tablespoon chopped fresh tarragon
- 1 (5 ounce) can evaporated milk
- 1 pinch salt and pepper to taste
- Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.