Chicken Quinoa

Chicken Quinoa

by Gauthier Richard 1 year ago
3.9 (9)
30 minutes
377 kcal
33.3 g carbs
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Description

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.

Ingredients
  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 cup chopped cooked chicken
  • 1 tablespoon parsley flakes
  • ½ cup quinoa
  • 1 cup chicken broth
  • salt and ground black pepper to taste
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. 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 Facts
serving: 2 servings
calories: 377 kcal
carbohydrates: 33.3 g
protein: 26.5 g
saturated fat: 2.7 g
cholesterol: 55 mg
sodium: 553.4 mg
fiber: 4.5 g
sugar: 2.9 g