Recipe by KristinLilly
"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."
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diced green bell pepper
chopped cooked chicken
salt and ground black pepper to taste
Perfect with a salad. I used frozen vegetables and leftover rotisserie chicken.
I found this recipe because 1) I had all the ingredients on hand; and 2) it appeared to be pretty healthy and 3) quick and easy to make, and 4) it was a one dish meal. So this recipe has a lot going for it. It tasted good but we like lots of flavor and this was a little on the bland side for our taste. I cooked the Spicy Garlic Lime Chicken Recipe (from this site) in a skillet and then sautéed the vegetables and quinoa in the same skillet to add some flavor. When I make it again, (and I will make it again) I will probably use blackened chicken to add more flavor.
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.
This recipe is bland, and,quite frankly, inedible. No one in my family could eat it.
This was quite good. I increased the amount of quinoa and added leeks to the veggies. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 134
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