Chicken Quinoa recipe

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Ingredients

1 tablespoon olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced green bell pepper
1 teaspoon minced garlic
1 cup chopped cooked chicken
1 tablespoon parsley flakes
½ cup quinoa
1 cup chicken broth
salt and ground black pepper to taste

Nutrition Info

377 calories
carbohydrate: 33.3 g
cholesterol: 55 mg
fat: 14.9 g
fiber: 4.5 g
protein: 26.5 g
saturatedFat: 2.7 g
servingSize: -
sodium: 553.4 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.

  2. Stir chicken and parsley into the vegetable mixture, cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.

  3. Pour chicken broth over the quinoa mixture, bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes, season with salt and pepper. Fluff with a fork to serve.

Recipe Yield

2 servings

Recipe Note

If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America;it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.

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