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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 |
1/4 cup diced onion |
1/4 cup diced carrot |
1/4 cup diced celery |
1/4 cup diced green bell pepper |
1 teaspoon minced garlic |
1 cup chopped cooked chicken |
1 tablespoon parsley flakes |
1/2 cup quinoa |
1 cup chicken broth |
salt and ground black pepper to taste |
Directions:
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. 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. 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.
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