Friday, January 7, 2011

Quinoa and Vegetable Stew with Chicken

I found this recipe over at Picky Palate. I absolutely LOVE soup (have I mentioned this before?) and am always looking for new recipes to try. I love this soup. And next time I am going to make it without the chicken, it was not necessary to me. The Quinoa has a lot of protein in it so you don't even need the chicken if you don't want it.

Quinoa and Vegetable Stew with Chicken
(8-10 servings)

2 T olive oil
1 large onion, chopped
4 stalks of celery, chopped
4 large carrots, sliced
2 cups sweet peppers, chopped
1 large zucchini, quartered and sliced
64 oz chicken or vegetable broth
1-15 oz can petite diced tomatoes
5 Yukon Gold potatoes, scrubbed and cubed into one inch pieces
3 cups cooked Quinoa
4 skinless, boneless chicken breasts, cooked and shredded (I used my fav Rotisserie chicken from Sam's)
2 T Dijon Mustard
1 T hot sauce
1 cup fresh parsley, chopped
Kosher salt, fresh cracked pepper and garlic salt with parsley to taste

Heat oil in a large pot over medium heat. Saute Onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth, tomatoes and potatoes. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 10 minutes. Reduce heat to low and add quinoa, chicken, mustard, hot sauce, salt, pepper, and garlic salt to taste. Stir in fresh parsley and simmer until ready to serve.
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1 comment:

  1. We don't eat a lot of meat at our place so Quinoa is a staple at our house. I'm dying to try this one! Looks like I'll be putting it on this week's menu. :)

    ReplyDelete

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