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 Facts
| Amount Per 1 Serving | |||
| Calories | 588.65 Kcal (2465 kJ) | ||
| Calories from fat | 299.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.24g | 51% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 1085.66mg | 45% | |
| Potassium | 797.43mg | 17% | |
| Total Carbs | 48.12g | 16% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 24.32g | 49% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 13.5mg | 75% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 160.48 Kcal (672 kJ) | ||
| Calories from fat | 81.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 51% | |
|---|---|---|---|
| Cholesterol | 13.87mg | 17% | |
| Sodium | 295.98mg | 45% | |
| Potassium | 217.4mg | 17% | |
| Total Carbs | 13.12g | 16% | |
| Sugars | 0.76g | 11% | |
| Dietary Fiber | 1.22g | 18% | |
| Protein | 6.63g | 49% | |
| Vitamin C | 10.2mg | 63% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.7mg | 75% | |
| Calcium | 19.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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