Chicken Quinoa4 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by KristinLilly
Original recipe yields 2 servings
- 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.
- 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.
- 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.
Amount Per Serving (2 total)
- 377 cal
- 14.9 g
- 33.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Perfect with a salad. I used frozen vegetables and leftover rotisserie chicken...." See more"
"I added more than double the chicken broth on accident and was worried. It turned out great and I will make it like that again. My entire family loved it...." See more"
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