Quick Chicken Quinoa Stew

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I hit a new culinary milestone today!  I cooked with quinoa for the first time.  I was a bit skeptical, but it turned out to be good and simple enough to prepare.  Plus, it is by all accounts a nutritionally and environmentally sound choice (the UN has deemed it a supercrop), so it is definitely worth adding to one’s repertoire.  The following recipe is a modified version of the one found in the Whole Grain Recipes Company’s Coming.  It was quite enjoyable, and very filling.  It could very easily be modified to make a vegetarian stew (quinoa is a good source of protein by itself) or pork or beef could be substituted for the chicken.

You’ll need

  • a splash of olive or other cooking oil
  • 3-6 boneless skinless chicken thighs, cut into cubes (stews are great, because they let you reduce your overall meat consumption while keeping that great flavour)
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 red or yellow pepper, chopped
  • minced garlic or garlic powder, to taste
  • 3 large tomatoes, chopped (and blanched and peeled, if desired, but I think that’s just extra work)
  • 2-3 cups chicken broth, depending on the desired consistency of the stew
  • 3 tablespoons tomato paste
  • basil, oregano, chili powder, rosemary, salt, and pepper to taste
  • 2/3 cup quinoa, rinsed and drained (do not omit this step, quinoa seeds are encased in a natural insect repellent which is a lovely feature on the field, but less of one in your supper)

Fry the chicken in your stew pot on medium-high heat, and set it aside.  In the drippings, fry the onion and celery for 5 minutes, until onion starts to soften.  Add chopped pepper and stir for another minute.  Add tomatoes and fry for another minute, then add broth, tomato paste, and spices.  Bring to a boil, add chicken and quinoa, and reduce heat to medium-low.  Cover and cook for 30 minutes, until quinoa is tender.

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One response to “Quick Chicken Quinoa Stew

  1. Kelvin Thomson

    Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavors or other characteristics. Tastes range from spicy or astringent to more complicated and sweet. Simple oregano sold in garden stores as Origanum vulgare may have a bland taste and larger, less dense leaves, and is not considered the best for culinary uses, with a taste less remarkable and pungent. It can pollinate other more sophisticated strains, but the offspring are rarely better in quality.”

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