Quinoa Pilaf with Shredded Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Make a simple pilaf a quick meal by adding shredded chicken. Ingredients:
2 tablespoons coconut oil |
1 small onion, diced |
1 stalk celery, diced |
3 carrots, diced |
1 cup quinoa |
2 cups chicken broth |
1 tablespoon italian seasoning |
1 teaspoon chopped fresh sage |
1 cup shredded cooked chicken meat |
salt and black pepper to taste |
Directions:
1. Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes. Add the quinoa, chicken broth, Italian seasoning, and sage. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Stir in the chicken meat; season with salt and pepper.
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