Good Monday morning, friends! If you haven’t started cooking with quinoa yet, this recipe for hearty chicken and quinoa stew may change your mind. It’s warm, filling, and one of my favorite quinoa dishes—comforting and nutritious. My large Costco bag of quinoa is almost gone after using it in countless soups and salads, and I’m sure more quinoa recipes will follow.
Make a big pot of this feel-good chicken and quinoa stew this week—it’s comforting and healthy, and your belly will thank you. To round out the meal, I included a not-so-bad-for-you dessert below.
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“Healthier” Banana Berry Brownies
Ingredients
1 brownie mix of your choice (I used Naturally Nora’s All Natural Brownie Mix)
1 very ripe banana
6 oz fresh blueberries
Powdered sugar for dusting (optional)
Directions
1. Preheat the oven to 350°F (175°C). Prepare the brownie mix according to package directions, substituting one ripe mashed banana for the oil. Gently fold in the fresh blueberries and pour the batter into a lightly greased baking dish.
2. Bake for 30–40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely, then cut into squares and dust with powdered sugar if desired.
Makes about 12 brownies.
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Happy eating — see y’all soon!
Hearty Chicken and Quinoa Stew
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion chopped
- 5 stalks celery chopped
- 4 large carrots peeled and sliced
- 2 cups sweet pepper chopped
- 1 zucchini large, quartered and sliced
- 64 oz chicken broth
- 15 oz canned diced tomatoes
- 5 Yukon Gold potatoes medium, scrubbed and cubed into 1-inch pieces
- 3 cups cooked quinoa
- 4 boneless skinless chicken breasts medium, cooked, shredded and lightly seasoned with salt and pepper
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- Kosher salt to taste
- black pepper to taste
- Lawry’s Garlic Salt to taste
- 1 1/2 cups fresh parsley chopped
Instructions
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1. Heat the oil in a large pot over medium heat. Sauté the onion, celery, carrots, sweet pepper, and zucchini until softened, about 5 minutes.
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2. Add the chicken broth, diced tomatoes, and potatoes. Raise the heat to high and bring the broth just to a boil.
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3. Reduce the heat to medium-high and cook the potatoes until fork-tender, about 10 minutes.
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4. Lower the heat to low and stir in the cooked quinoa, shredded chicken, Dijon mustard, and hot sauce. Season to taste with kosher salt, black pepper, and Lawry’s garlic salt.
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5. Stir in the chopped parsley and simmer gently for a few minutes to let flavors meld. Serve hot.