Weeknight Chicken Quinoa Stew
Submitted by patty.davy
Weeknight chicken quinoa stew cooks like a creamy risotto, simmering protein-rich quinoa with chicken, carrots, peas, and tomatoes in a parmesan-laced milk broth. A cozy, veg-packed one-pot dinner ready in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minAll the creamy comfort of risotto, but made with quinoa instead of rice, and a lot less stirring. This one-pot chicken stew is cozy, protein-packed, and loaded with vegetables.
Quinoa is the smart swap at its center. As it simmers, it turns tender and releases a little starch, giving the stew a creamy, risotto-like body while adding protein and a nutty flavor rice can’t. A quick flour-and-broth slurry plus hot milk builds the creamy base, and stirring parmesan in at the end makes it rich and savory.
A couple of small moves matter. Use hot, steaming milk rather than cold so it blends in smoothly without shocking the simmer, and add the peas and tomatoes only in the last five minutes so they stay bright and fresh instead of dull and mushy. Sauteing the carrots, onion, garlic, and herbs at the start lays down the savory foundation.
Chef Tips
- Rinse the quinoa first to wash off its natural bitter coating for a cleaner taste.
- Use hot milk, not cold, so it blends in without dropping the temperature or curdling.
- Add the peas and tomatoes at the end so they keep their color and texture.
Variations
- Use turkey instead of chicken, as the recipe suggests.
- Stir in spinach or kale with the peas for extra greens.
- Swap parmesan for a sharp cheddar, or add a pinch of red pepper flakes for warmth.
Ingredients
Directions
In a large pot, melt butter over medium-high heat.
Sauté carrots, garlic, onion, thyme, bassil, ¼ teaspoon each salt and pepper for about 5 mnutes or until softened.
Add chicken; cook strring for 3 minutes or untilo white all over.
Stir in quinoa. Whisk flour into broth and stir into pot; bring to simmer, stirring often.
Stir in hot milk.
Reduce heat to medium-low, cover and simmer, stirring once, for about 20 minutes until quinoa is almost tender (reduce heat to low, if necessary to prevent boiling over).
Stir in peas and tomatoes; simmer, uncovered, stirring often, for 5 minutes or until chicken is no longer pink inside and quinoa is tender.
Stir n half of the cheese; season with salt and pepper if needed.
Sprnkle with remaining cheese if desired.
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