Quinoa Pilaf with Shredded Chicken

Quinoa Pilaf with Shredded Chicken

44 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  thomlynn61601

“Make a simple pilaf a quick meal by adding shredded chicken.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes. Add the quinoa, chicken broth, Italian seasoning, and sage. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Stir in the chicken meat; season with salt and pepper.

Share It

Reviews (44)

Rate This Recipe
bizzie
49

bizzie

Yum! Make sure you rinse the quinoa before you cook it. I sauteed the veggies for 3 1/2 minutes, instead of 7. I didn't want them too over cooked. I didn't use sage, and I'm glad I didn't. Use some chicken thighs with this, it really makes a tastier dish. I cooked the chicken in veggie stock, saved the remaining liquid after they were done, and drizzled it into the pilaf with the chicken for the last step. It helped incorporate the chicken flavor through out, instead of just pilaf with some chicken stirred in. I did reduce it to 2 carrots instead of 3, and didn't notice a carrot shortage at all. I find that an initial rinse of quinoa in a pour spout measuring cup, then pouring it into a cheese cloth, making like a tennis ball shape with it, works fantasticly. Then I can strain it and squeeze it right under the water, it's very quick and effective. (I don't have a mesh screen) Just add a little more quinoa, to make up for what gets stuck in the cloth. Next time I'm going to add some curry, or maybe some coconut milk.

kclarke5
38

kclarke5

Yum! This recipe was a real winner! I made it with olive oil instead of coconut, added sliced garlic, had only two carrots and omitted the chicken. It was hearty and flavourful. Next time I will try it with chicken.

dpierro
32

dpierro

Exceptional for Quinoa! I'm not a huge fan of quinoa, but I like making it because it's extremely healthy for you. But, this is very tasty and my kids liked it too. I didn't use it as my main dish and I had to make a few changes. I didn't have any fresh celery so I used celery flakes. And I didn't have any Italian seasoning so I used Poultry seasoning. It was very good. I will definitely be making this again. Thanks for sharing.

More Reviews

Similar Recipes

Mediterranean Quinoa Salad
(285)

Mediterranean Quinoa Salad

Boiled Chicken
(166)

Boiled Chicken

Delicious Baked Chicken
(128)

Delicious Baked Chicken

Easy Olive Martini Chicken
(78)

Easy Olive Martini Chicken

Quick and Easy 20-Minute Chicken Posole
(83)

Quick and Easy 20-Minute Chicken Posole

Grilled Tarragon Mustard Chicken
(20)

Grilled Tarragon Mustard Chicken

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Boiled Chicken

>

next recipe:

Delicious Baked Chicken