Ingredients
2
2 servings
- •1 tablespoon olive oil
- •¼ cup diced onion
- •¼ cup diced carrot
- •¼ cup diced celery
- •¼ cup diced green bell pepper
- •1 teaspoon minced garlic
- •1 cup chopped cooked chicken
- •1 tablespoon parsley flakes
- •½ cup quinoa
- •1 cup chicken broth
- •salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 377
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 5g
- Protein: 27g
- Sugar: 3g
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