• 4servings
  • 25minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/3 cups uncooked quinoa

  2. 2 2/3 cups water

  3. 2/3 cup chicken broth

  4. 2 cups (1-inch pieces) fresh green beans

  5. 1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise

  6. 1 tablespoon olive oil

  7. 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces

  8. 1/2 cup bite-size strips red bell pepper

  9. 1/2 cup sliced fresh mushrooms

  10. 1/2 teaspoon dried rosemary leaves

  11. 1/4 teaspoon salt

  12. 2 cloves garlic, finely chopped

Instructions Jump to Ingredients ↑

  1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

  2. 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.

  3. 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.

  4. 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.


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