Quinoa Risotto with leftover chicken

(Quinoa is kosher for passover-- it's a grass, not a grain!)

Heat olive oil and saute 1 small diced onion. When onion is translucent, add 2 cloves minced garlic and 1 cup quinoa. Saute, adding more olive oil if necessary, 3 minutes. Deglaze with 1/2 cup white wine. When wine is almost absorbed, slowly add 2 cups beef broth, stirring constantly, for about 20 minutes. When quinoa is cooked (should look sprouted) but still saucy, add 1 grated carrot and lots of thinly sliced shittake mushrooms; stir and cook until mushrooms are done. Add leftover chicken (I used chicken in tarragon cream sauce, recipe by Jacques Pepin), and stir until heated. Turn off heat. Add 3 cups kale, torn into small pieces (I used two different kinds-- any green would work). Add zest and juice from 1 meyer lemon, chopped fresh tarragon, and 1/4 cup grated parmesan cheese.