Chicken Quinoa

4 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

Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
377 cal
19%

Fat
14.9 g
23%

Carbs
33.3 g
11%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

mom4h1m

Jan. 17, 2013

"Perfect with a salad. I used frozen vegetables and leftover rotisserie chicken...." See more"

Rachelle

Jan. 22, 2013

"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"