Chicken with Peas and Quinoa

Chicken with Peas and Quinoa


"Ever tried Quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture."


40 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet and keep warm.
  2. Add the paprika and quinoa to the skillet and stir to coat. Stir in the stock and sauce and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.
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  1. 24 Ratings


Love this meal! Made as the recipe called and it was perfect.

Great recipe. Things I like about it: simple, quick, healthy. I used about 1/2 lb chicken as we are not big meat eaters, and it was plenty. Instead of jar of pasta sauce (which I don't like)...

I LOVE this dish. It is so versatile, and incredibly simple to prepare. Instead of peas, we like to substitute spring veggies or mixed veggies. You can also use different flavors of spaghetti ...