Chicken Quinoa Recipes

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CHICKEN QUINOA

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.

Provided by Kristin Sanchez

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 2

Number Of Ingredients 11



Chicken Quinoa image

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g

1 tablespoon olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced green bell pepper
1 teaspoon minced garlic
1 cup chopped cooked chicken
1 tablespoon parsley flakes
½ cup quinoa
1 cup chicken broth
salt and ground black pepper to taste

QUINOA CHICKEN

This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.

Provided by StephR0131

Categories     Meat and Poultry Recipes     Chicken

Time 50m

Yield 6

Number Of Ingredients 7



Quinoa Chicken image

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
  • Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g

2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
½ onion, chopped
2 cloves garlic, or to taste, minced
1 ½ pounds ground chicken
1 ½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

CHICKEN QUINOA BOWL

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19



Chicken Quinoa Bowl image

Steps:

  • Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
  • Meanwhile, preheat a grill for cooking at medium heat.
  • Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
  • Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
  • Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

SPICY CAJUN CHICKEN QUINOA

Protein-packed quinoa makes this midweek meal a superhealthy option

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10



Spicy Cajun chicken quinoa image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
  • Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
  • While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.

Nutrition Facts : Calories 386 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium

4 skinless chicken breasts, cut into bite-sized pieces
1 tbsp Cajun seasoning
100g quinoa
600ml hot chicken stock
100g dried apricots, sliced
½ x 250g pouch ready-to-use Puy lentils
1 tbsp olive oil
2 red onions, cut into thin wedges
1 bunch spring onions, chopped
small bunch coriander, chopped

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY

Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16



One-Pan Southwestern Chicken Quinoa Recipe by Tasty image

Steps:

  • Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
  • Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
  • Cover and simmer until quinoa is cooked through, roughly 30 minutes.
  • Stir in diced avocado, cilantro, and lime juice.
  • Serve garnished with extra cilantro.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams

2 tablespoons olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup quinoa
1 cup vegetable broth
15 oz black beans, 1 can
15 oz fire-roasted diced tomato, 1 can
1 cup corn
1 teaspoon chili powder
½ teaspoon cumin
salt, to taste
pepper, to taste
1 avocado, diced
1 lime, juiced
2 tablespoons fresh cilantro, chopped, extra for garnish

TEX-MEX CHICKEN QUINOA

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10



Tex-Mex Chicken Quinoa image

Steps:

  • In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.

Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams

2 tablespoons salsa
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and freshly ground black pepper
1 teaspoon olive oil
1/4 cup diced red onion
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/4 cup black beans
Suggested toppings: diced avocado, shredded cheese, chopped fresh cilantro, freshly squeezed lime juice

CHICKEN QUINOA SALAD

We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14



Chicken Quinoa Salad image

Steps:

  • In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.

Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

1-1/2 cups plus 2 tablespoons water, divided
3/4 cup quinoa, rinsed
2 tablespoons reduced-fat plain yogurt
1 tablespoon reduced-fat mayonnaise
1 teaspoon Sriracha chili sauce
1/4 cup crumbled reduced-fat feta cheese
1 medium cucumber, seeded and diced
3/4 cup finely chopped fresh parsley
2 green onions, chopped
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3/4 teaspoon Greek seasoning
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 medium tomato, finely chopped

ONE-POT CHICKEN WITH QUINOA

An easy dish packed with vitamin-rich veg and mineral-rich quinoa - a healthy lunch or dinner choice that's quick to prepare

Provided by Justine Pattison

Time 35m

Number Of Ingredients 12



One-pot chicken with quinoa image

Steps:

  • Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.
  • Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
  • Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.

Nutrition Facts : Calories 529 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

1 tbsp cold-pressed rapeseed oil
2 skinless chicken breasts (about 300g/11oz)
1 medium onion , sliced into 12 wedges
1 red pepper , deseeded and sliced
2 garlic cloves , finely chopped
100g green beans , trimmed and cut in half
1/4-1/2 tsp chilli flakes , according to taste
2 tsp ground cumin
2 tsp ground coriander
100g uncooked quinoa
85g frozen sweetcorn
75g kale , thickly shredded

CHICKEN QUINOA MEATBALLS

This is a recipe from Kitchen Daily, they recommend freezing 1/2 of the recipe for a second meal. I made these and then simmered them in jarred Tikka Masala sauce, I use Sharwood's. Serve with steamed brown rice and steamed broccoli. You can also finish with the sauce of your choice.

Provided by mandabears

Categories     Meatballs

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11



Chicken Quinoa Meatballs image

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a cookie sheet with parchment paper (I sprayed mine with olive oil cooking spray).
  • Place chicken in a large mixing bowl.
  • Sprinkle salt and pepper over chicken.
  • Using a food processor mince the garlic, onion and cilantro together.
  • Add to the chicken, the grated carrot, quinoa, panko crumbs and egg.
  • Mix well using your hands.
  • Shape into small meatballs.
  • Bake for 15 minutes and turn over and bake for 20 minutes more.
  • I freeze 1/2 for another meal.
  • In a medium saucepan place meatballs and stir in Tikka Masala Sauce.
  • Cook on low until simmering and meatballs and sauce are hot.

Nutrition Facts : Calories 265, Fat 9, SaturatedFat 2.3, Cholesterol 96, Sodium 171.6, Carbohydrate 26.6, Fiber 2.8, Sugar 2.2, Protein 19.4

1 lb ground chicken
2 garlic cloves, peeled
1/2 yellow onion
handful cilantro
1 carrot, grated
3/4 cup quinoa, cooked
3/4 cup panko breadcrumbs
1 egg
1 carrot, grated
kosher salt, pinch
ground black pepper, pinch

GARLIC CHICKEN WITH QUINOA

I based this quick and easy stir-fry recipe on a recommendation from Trader Joe's. Quinoa (pronounced keen-wah) is a South American grain, lower in carbohydrates and higher in protein and fat than white rice.

Provided by TajLV

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Garlic Chicken With Quinoa image

Steps:

  • Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
  • Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
  • Add vegetables; stir fry 2 minutes.
  • Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
  • Top the quinoa with the stir fry mixture and serve hot.

Nutrition Facts : Calories 620.4, Fat 32.7, SaturatedFat 6.9, Cholesterol 109, Sodium 486.3, Carbohydrate 35.1, Fiber 4.3, Sugar 1.9, Protein 45.2

1 cup quinoa, uncooked
2 cups chicken broth
20 leaves fresh basil, chopped
1 1/2 lbs chicken breasts, cubed
4 tablespoons olive oil
1 small onion, thinly sliced
1 yellow bell pepper, seeded & thinly sliced
1 green bell pepper, seeded & thinly sliced
2 tablespoons garlic, minced
salt and pepper

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Uncover and fluff with a fork to separate the quinoa. In a shallow bowl, stir together 1 tablespoon olive oil along with the paprika, turmeric, coriander, onion powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture. In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil.
From feelgoodfoodie.net


BEST CHICKEN FRIED QUINOA RECIPES | FOOD NETWORK CANADA
Increase the heat to medium-high. Add the carrot; cook for 3 minutes. Stir in the quinoa, broccoli and soy sauce. Cook for 3 minutes or until heated through. Stir in the egg. Divide between 4 plates and top with sliced chicken. Serve with soy sauce.
From foodnetwork.ca


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