Good Monday morning, friends! If you haven’t been convinced to cook with quinoa yet, this hearty chicken and quinoa stew might change your mind. It’s one of my favorite quinoa dishes—comforting, filling, and surprisingly good for you. I’ve been using quinoa in so many soups and salads that my big Costco bag is almost gone, but you can expect more quinoa recipes to come.
Do yourself a favor this week and make a big pot of this nourishing chicken and quinoa stew. It warms you from the inside out and makes great leftovers. For a little finish, I’ve included a lighter dessert idea below.
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“Healthier” Banana Berry Brownies
1 brownie mix of your choice (I used Naturally Nora’s All Natural Brownie Mix)
1 very ripe banana, mashed
6 oz fresh blueberries
Powdered sugar for dusting (optional)
Preheat the oven to 350°F. Prepare the brownie mix according to package directions, substituting 1 ripe mashed banana for the oil. Fold in the fresh blueberries, pour into a lightly greased baking dish, and bake 30–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, cut into squares, dust with powdered sugar if desired, and serve. Makes about 12 brownies.
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Happy eating — see y’all soon!
Hearty Chicken and Quinoa Stew
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion chopped
- 5 stalks celery chopped
- 4 large carrots peeled and sliced
- 2 cups sweet pepper chopped
- 1 zucchini large, quartered and sliced
- 64 oz chicken broth
- 15 oz canned diced tomatoes
- 5 Yukon Gold potatoes medium, scrubbed and cubed into 1-inch pieces
- 3 cups cooked quinoa
- 4 boneless skinless chicken breasts medium, cooked, shredded and lightly seasoned with salt and pepper
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- Kosher salt to taste
- Black pepper to taste
- Lawry’s Garlic Salt optional, to taste
- 1 1/2 cups fresh parsley chopped
Instructions
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Heat the oil in a large pot over medium heat. Sauté the onion, celery, carrots, sweet pepper and zucchini until they begin to soften, about 5 minutes.
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Add the chicken broth, diced tomatoes and potatoes. Turn the heat to high and bring the broth to a gentle boil.
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Reduce the heat to medium-high and cook until the potatoes are fork-tender, about 10 minutes.
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Lower the heat to low and stir in the cooked quinoa, shredded chicken, Dijon mustard and hot sauce. Season to taste with kosher salt, black pepper and garlic salt if using.
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Stir in the chopped parsley, simmer gently for a few minutes to let flavors meld, then serve hot.
Nutrition
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Carbohydrates: 45 g
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Protein: 20 g
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Fat: 7 g
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Fiber: 7 g