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Chicken and Vegetables with Quinoa
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Prep Time:
25 minutes
Total Time:
25 minutes
Try this quick and satisfying stove-top chicken, veggie, and quinoa dinner ready in just 25 minutes.
Ingredients:
  • 1 1/3 cups uncooked quinoa
  • 2 2/3 cups water
  • 2/3 cup chicken broth
  • 2 cups (1-inch pieces) fresh green beans
  • 1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1 tablespoon olive oil
  • 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup bite-size strips red bell pepper
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon dried rosemary leaves
  • 1/4 teaspoon salt
  • 2 cloves garlic, finely chopped
Instructions:
  • Thoroughly rinse quinoa in a fine-mesh strainer under cold running water until water runs clear; then drain well.
  • In a 2-quart saucepan, bring water to a boil. Stir in quinoa and return to a boil. Reduce heat to low, cover, and simmer for 12 to 16 minutes until liquid is absorbed.
  • In a large nonstick skillet, bring the broth to a boil over high heat. Add the green beans and carrots. Reduce heat to medium-high, cover, and cook for 5 to 7 minutes until the vegetables are crisp-tender.
  • Sauté oil, chicken, bell pepper, mushrooms, rosemary, salt, and garlic until chicken is cooked through. Serve over fluffy quinoa.

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