Quinoa recipes but first, what is quinoa?
I know you will love my chicken quinoa recipes, so if you enjoy quinoa recipes, you have seen that funny looking word, quinoa, in recipe and articles. Pronounced KEEN-wah, his health food has been around a while but is becoming more widely popular and available in most grocery stores. If you have never tried quinoa, make sure that you do, as this grain-like seed is a gluten-free source of protein. Quinoa is considered a complete protein, as it contains all nine essential amino acids. It is also an excellent source for magnesium and zinc, and good source of iron and folate – making it especially good for vegetarians. You can find quinoa in all grocery stores so I felt comfortable including it in my cookbooks.
Chicken Quinoa Recipes
Chicken Stew with Roasted Butternut Squash and Quinoa is a tasty quinoa recipe from my Eating Well to Fright Arthritis cookbook is one of my favorite chicken quinoa recipes. At only 222 calories, 8 grams protein, and 5 grams fiber in 1 cup, quinoa is a delicious ingredient in many dishes from salads and soups – to stir-fry’s and just about any recipe that calls for rice! If you can boil water then you can make quinoa, just make sure you rinse it first.
With all of this chilly weather, give my Chicken Stew with Roasted Butternut Squash and Quinoa a try, for a tasty and satisfying one-pot meal. Gluten-free and diabetic friendly, it is from the Carotenoids Chapter of my trim&TERRIFIC Eating Well to Fight Arthritis cookbook, so you know you are eating a nutrient-dense, antioxidant-rich meal to reduce inflammation and yummy too! This recipe is diabetic friendly and all the recipes that meet with the ADA guidelines in the arthritis book have a “D” for diabetic’friendly for quick reference.
Serve with my favorite two ingredient melt-in-your mouth Pull Apart Bread!
Chicken Stew with Roasted Butternut Squash and Quinoa from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook
A one-pot winning soup recipe full of fantastic hearty flavors.
Makes 10 (1-cup) servings
1 1/2 pounds butternut squash, peeled, seeded and chopped into 1/2-inch pieces (about 3 1/2 cups)
1 onion, chopped
2 teaspoons minced garlic
1 (14-ounce) can chopped fire-roasted tomatoes
6 cups low sodium fat-free chicken broth
2 teaspoons dried oregano leaves
1/2 cup quinoa
3 cups cooked, chopped skinless chicken breast (Rotisserie chicken)
1/4 cup chopped parsley
1. Preheat oven 400°F. Line baking pan with foil and coat with nonstick cooking spray.
2. Spread squash on prepared pan and roast squash 20-25 minutes or until tender and starting to brown.
3. Meanwhile, in large nonstick pot coated with nonstick cooking spray, sauté onion and garlic about 5 minutes; until tender.
4. Add tomatoes, broth, squash, oregano and quinoa. Bring to boil, lower heat and cover, cooking 15 minutes, or until quinoa turns translucent. Add chicken and parsley, heat a few minutes.
Nutritional information per serving: Calories 147, Calories from Fat 13%, Fat 2g, Saturated Fat 0g, Cholesterol 38mg, Sodium 276mg, Carbohydrates 17g, Dietary Fiber 3g, Total Sugars 4g, Protein 16g, Dietary Exchanges: 1 starch, 2 lean meat
Terrific Tip: Keep a lookout for pre- chopped butternut squash.
My arthritis cookbook includes easy recipes for an anti-inflammatory diet which are great everyday recipes.. 25% OFF cookbooks! SHOP with promo code TRIM25
For more quinoa recipes – you are going to love my Festive Quinoa Salad!
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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