“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 503 cal
- 25%
- Fat
- 11.1 g
- 17%
- Carbs
- 63.2 g
- 20%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
desubu
"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 use..." See mored one can Italian-seasoned diced tomatoes and one 8oz can tomato sauce and it was perfect. If you like Quinoa, try the Black Beans and Quinoa recipe on this site ... excellent."
honeyrose29
"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 sauce ..." See moreto change it up a bit. Serve with a spring mix salad and yeast rolls and you have a great, filling dinner that even some of the pickiest kids will eat!"
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