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Chicken Quinoa

Rated as 4.15 out of 5 Stars
1

"If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken."
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Ingredients

45 m servings 377
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 377 calories; 14.9 33.3 26.5 55 553 Full nutrition

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Reviews

Read all reviews 17
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I found this recipe because 1) I had all the ingredients on hand; and 2) it appeared to be pretty healthy and 3) quick and easy to make, and 4) it was a one dish meal. So this recipe has a lot ...

Most helpful critical review

This recipe is bland, and,quite frankly, inedible. No one in my family could eat it.

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I found this recipe because 1) I had all the ingredients on hand; and 2) it appeared to be pretty healthy and 3) quick and easy to make, and 4) it was a one dish meal. So this recipe has a lot ...

Perfect with a salad. I used frozen vegetables and leftover rotisserie chicken.

I added more than double the chicken broth on accident and was worried. It turned out great and I will make it like that again. My entire family loved it.

Made the recipe as-written with one small alteration. I had some bacon that I needed to cook or toss, so I diced and fried up a few slices and cooked the veggies with a smidge of leftover bacon ...

Delicious healthy recipe! Changed the green pepper to a mix of red and yellow because I hate green pepper, and drizzled lemon juice on it at time of serving. Wonderful!

This recipe is bland, and,quite frankly, inedible. No one in my family could eat it.

This was good. I served it over toasted whole wheat bread and had cabbage salad as a side. Also added red pepper flakes, curry, salt & pepper, oregano. I forgot about adding lemon juice at t...

Add some red pepper flakes, great recipe

My husband and I loved this recipe--very healthy, too. I did add 1/2 tsp. of sweet curry with the spices and a squeeze of fresh lemon juice before serving. Delicious!