Healthy and Hearty Chicken Quinoa Stew
Ingredients:
1 cup quinoa
2 tablespoons extra-virgin olive oil
4 cups shredded cooked chicken breasts
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 1⁄2 cups finely chopped white onion
1 cup finely chopped celery
4 large carrots, peeled and sliced
2 cups mini sweet peppers, chopped
1 1⁄2 cups chopped zucchini
64 ounces chicken broth
1 15-ounce can diced tomatoes
5 medium Yukon gold potatoes, scrubbed and cubed into 1-inch pieces
1 1⁄2 cups fresh parsley, chopped
2 tablespoons Dijon mustard
1 tablespoon hot sauce, like Tabasco
1⁄4 teaspoon garlic salt
1. Rinse the quinoa in warm water. Bring 2 cups of water to a boil in 2-quart saucepan. Add the quinoa, bring back to a boil, cover, and cook over medium heat for 12 minutes, until water is absorbed. Remove from heat, fluff, and let stand for 15 minutes.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Season the chicken with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Toss gently and set aside. Add the onion, celery, carrots, sweet peppers, and zucchini and cook, stirring, until softened, 10 to 15 minutes. Add the chicken broth, tomatoes, and potatoes, stirring to combine, and increase to high heat just until broth starts to boil. Reduce the heat back to medium high and cook until the potatoes are fork tender, about 10 minutes. Reduce the heat to low and add the parsley, Dijon mustard, hot sauce, garlic salt, cooked quinoa, chicken, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Stir to combine, and simmer until ready to serve.
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