Chicken Quinoa Stew
Photo courtesy of www.soupchick.com
2 tablespoons extra virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
2-1/2 celery stalks, chopped
2 large carrots, peeled and sliced
1 cup sweet red peppers, chopped
1/2 large zucchini, quartered and sliced
4 cups chicken broth
1 (15 oz) can diced tomatoes
2-1/2 medium potatoes, scrubbed and cubed into 1" pieces
1 (6 oz) bag spinach
1-1/2 cups cooked quinoa
2 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
1 tablespoon Dijon Mustard
1-1/2 teaspoon hot sauce
salt and fresh ground black pepper to taste
3/4 cup fresh parsley, chopped
In a large pot or Dutch oven, heat oil over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened, about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high, allow broth to come to a boil. Reduce to medium-high and cook 10 minutes more or until potatoes are fork tender.
Reduce heat to low and stir in quinoa, shredded chicken, Dijon mustard, and hot sauce. Season to taste with salt and pepper. Stir in spinach and fresh parsley and simmer for 5 minutes more, or until ready to serve.
1/2 large onion, chopped
3 cloves garlic, minced
2-1/2 celery stalks, chopped
2 large carrots, peeled and sliced
1 cup sweet red peppers, chopped
1/2 large zucchini, quartered and sliced
4 cups chicken broth
1 (15 oz) can diced tomatoes
2-1/2 medium potatoes, scrubbed and cubed into 1" pieces
1 (6 oz) bag spinach
1-1/2 cups cooked quinoa
2 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
1 tablespoon Dijon Mustard
1-1/2 teaspoon hot sauce
salt and fresh ground black pepper to taste
3/4 cup fresh parsley, chopped
In a large pot or Dutch oven, heat oil over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened, about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high, allow broth to come to a boil. Reduce to medium-high and cook 10 minutes more or until potatoes are fork tender.
Reduce heat to low and stir in quinoa, shredded chicken, Dijon mustard, and hot sauce. Season to taste with salt and pepper. Stir in spinach and fresh parsley and simmer for 5 minutes more, or until ready to serve.
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