Best 5 Chicken And Vegetables With Quinoa Recipes
Indulge in a culinary journey with our tantalizing chicken and vegetables with quinoa recipe, a symphony of flavors and textures that will delight your taste buds. This wholesome dish combines succulent chicken, an assortment of vibrant vegetables, and fluffy quinoa, creating a balanced and nutritious meal.
Embark on a culinary adventure with our diverse collection of recipes, catering to various dietary preferences and tastes. From the classic chicken and vegetable stir-fry to the innovative quinoa-stuffed bell peppers, each recipe offers a unique twist on this classic combination. Discover the delightful simplicity of our one-pot chicken and vegetable quinoa, a fuss-free option for busy weeknights. Explore the vibrant flavors of our Mexican-inspired chicken and vegetable quinoa bowl, a fiesta of colors and spices. And for a satisfying vegetarian delight, try our quinoa and vegetable curry, a symphony of aromatic spices and tender vegetables.
CHICKEN WITH QUINOA AND VEGGIES
A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.
Provided by kmo1070
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g
ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO
Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
- Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
- Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
- For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
- To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.
QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.
Provided by Kerri Conan
Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
CHICKEN AND VEGETABLES WITH QUINOA
Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that's made easily on a stove top in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
- In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
- Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
- Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g
CHICKEN AND VEGGIE QUINOA BOWLS
Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.
Provided by sam johnson
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
- While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
- Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your dish will taste. If possible, try to use organic or locally-sourced ingredients.
- Don't overcrowd the pan: When cooking vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than roast.
- Season your food well: Don't be afraid to season your food well. Salt, pepper, and garlic powder are all great basic seasonings that can be used on chicken and vegetables.
- Cook the chicken and vegetables until they are tender: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Vegetables should be cooked until they are tender-crisp.
Conclusion:
This recipe for Chicken and Vegetables with Quinoa is a healthy and delicious weeknight meal. It's easy to make and can be tailored to your own liking. With a few simple tips, you can create a dish that is both flavorful and nutritious. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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