Over medium-high heat, sauté diced onions in 2 Tb olive oil for about 3 minutes, add in diced garlic scapes, diced ginger, and 1 TB lemon zest. Sauté mixture for around 8 minutes, or until onions are Direction Over medium-high heat, sauté diced onions in 2 Tb olive oil for about 3 minutes, add in diced garlic scapes, diced ginger, and 1 TB lemon zest. Sauté mixture for around 2 minutes, or until onions are translucent.
Add diced carrots to mixture, sauté for 8 minutes.
Add in 6 Cups chicken stock. Then add in fresh sage, 2 tsp harissa, 2 tsp kabul piquant, 1 tsp saffron salt.
Add in chicken, Bring the mixture to a boil, then let simmer for 15 minutes.
Add in the quinoa, let simmer for about 15 minutes.
Add in kale and peas, let simmer for about 3 minutes.
Remove from heat. Add juice of 1 lemon, 1 tsp of saffron salt, and pepper to taste.
