Chicken Quinoa Stew

I found this recipe on the Picky Palate blog and decided to give it a try. It's delicious and SO healthy!


Chicken & Quinoa Stew

2 tablespoons extra virgin olive oil
1 large onion, chopped
5 stalks celery, chopped
4 large carrots, peeled and sliced
2 cups sweet peppers, chopped
1 large zucchini, quartered and sliced
64 oz. chicken broth
15 oz. can diced tomatoes
5 medium yukon gold potatoes, scrubbed and cubed
3 cups cooked quinoa (about 1 cup dry)
4 medium boneless, skinless, chicken breasts (cooked, shredded, and lightly seasoned with salt and pepper)
2 tablespoons dijon mustard
1 tablespoon hot sauce
kosher salt, fresh cracked black pepper, and Lawry's garlic salt with parsley, to taste
1 1/2 cups fresh parsley, chopped

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened, about 5 minutes. 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 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce, and season to taste with salt, pepper, and Lawry's. Stir in fresh parsley and simmer until ready to serve.