 | | Directions |
- In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.
- Add ½ cup chopped carrots, ½ cup chopped celery, and ½ cup chopped onions or scallions to the heated oil and sauté for about 5 minutes or until the vegetables just start to brown.
- Stir in 2 cups of water and 3 cups of chicken stock or broth and bring to a boil.
- Stir in ½ cup of rinsed quinoa, 2 cups of cooked and diced chicken, ¼ cup finely chopped parsley, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Cover the pan, reduce the heat to low, and cook for 20 minutes.
- Adjust the seasoning if necessary and serve. This recipe yields approximately 8 one-cup servings.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1/2 cup carrots - chopped |
| - | | 1/2 cup celery - chopped |
| - | | 1/2 cup onions or scallions - chopped |
| - | | 2 cups water |
| - | | 3 cups chicken broth or stock |
| - | | 1/2 cup quinoa - rinsed |
| - | | 2 cups chicken - cooked and diced |
| - | | 1/4 cup parsley - chopped fine |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon fresh black pepper |
| - | | 1/2 teaspoon salt |
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