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Chicken Quinoa


"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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45 m servings 377 cals
Original recipe yields 2 servings


  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 15
  1. 18 Ratings

Most helpful positive review

Perfect with a salad. I used frozen vegetables and leftover rotisserie chicken.

Most helpful critical review

This recipe is bland, and,quite frankly, inedible. No one in my family could eat it.

Most helpful
Most positive
Least positive

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 ...

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.

My husband and I loved this recipe--very healthy, too. I did add 1/2 tsp. of sweet curry with the spices and a squeeze of fresh lemon juice before serving. Delicious!

Made this recipe on a whim. The celery I had turned out to be bad, so I used celery salt instead. Also didn't have bell pepper, so I added a little sage to give it more of a savory/chickeny flav...

I will definitely make this again!

Made the recipe as-written with one small alteration. I had some bacon that I needed to cook or toss, so I diced and fried up a few slices and cooked the veggies with a smidge of leftover bacon ...

I loved it. I only had a 1/4 cup of quinoa so I waited till the end and added a 1/4 cup of couscous. It came out great!