What you will need:
1 tablespoon extra-virgin olive oil
1 medium onion, sliced
4 stalks celery, chopped
2 cups chopped carrots
1 teaspoon Mrs. Dash Fiesta Lime seasoning
1 Cup of Traditional Quinoa
1 quart Swanson fat free chicken broth-may add more if desired
McCormick Ground Black pepper
2 Cups chopped broccoli
2 1/2 cups shredded cooked chicken
2 tablespoons sour cream
Heat Olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Fiesta Lime seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
Stir in the Quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes, Add the chicken and stir to warm through, Season with salt and pepper.
Yummy if topped with sour cream!
This is now my favorite Gluten Free recipe.
Super delicious and even my husband loves it which is a bonus since he doesn't eat Gluten Free!
If you are a italian food lover like I am I would highly recommend cooking with Quinoa.