My new love: Quinoa

Tonight while cooking dinner I was thinking I needed to write a new post.   I thought about doing a post on my favorite kitchen gadgets, but then while eating dinner tonight I quickly grabbed my phone to take a quick picture of our meal and knew that was what I had to blog about!  Tonight I cooked chicken and quinoa stew.  I have had quinoa salad once before, but I was not super impressed.  But tonight, the quinoa in this stew was really amazing.  I am now searching for new Quinoa recipes as it is going to become a staple in this house.  I hope you guys enjoy this recipe as much as we did!

Chicken and Quinoa Stew

Adapted from: The Sisters Cafe

• 2 T extra virgin olive oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 sweet peppers, I used one red and yellow
• 1 zucchini, quartered and sliced
• 1 yellow squash, quartered and sliced
• 3 cloves garlic, minced
• 5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces
• 32 oz chicken broth
• 14.5 oz can diced tomatoes 
• 1 1/2 cups cooked quinoa (I used 1/2 cup uncooked and followed the directions on the package)
• 2 medium boneless skinless chicken breasts, cooked, shredded and seasoned with garlic, salt and pepper.
• 2 T Dijon Mustard
• 1 T Hot Sauce
• Kosher Salt and Fresh cracked black pepper
• 1/2 cup fresh italian parsley, chopped

Heat oil in a large pot over medium heat.  

Saute onion, carrots, peppers, zucchini, squash and garlic until all veggies are softened.  

Stir in chicken broth, tomatoes and potatoes.  

Increase heat to high just until broth starts to boil.  

Reduce to medium high and cook potatoes for 15 to 20 minutes or until fork tender.

Reduce heat to low and stir in quinoa, chicken, dijon mustard and hot sauce.  

Season to taste with kosher salt and pepper.  

Stir in fresh parsley and simmer until ready to serve. 

Enjoy!:)