Chicken Quinoa

Chicken Quinoa

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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Ingredients

45 m servings 377 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • 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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Directions

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  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.

Footnotes

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

Reviews

Read all reviews 11
  1. 13 Ratings

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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.

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Least positive
Newest

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.

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!

wonderful recipe! I made it a little different. I cubed some chicken breasts and cooked them on the stove top with a dash of seasoned salt. Instead of a bell pepper I used some fresh green chi...

This was so awesome! Easy!!! And so very tasty!!!!! I am always pleased with the recipes I find in this site!

Delicious healthy recipe! Changed the green pepper to a mix of red and yellow because I hate green pepper, and drizzled lemon juice on it at time of serving. Wonderful!

Bland

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