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Quinoa, Chicken, and Red Lentil Stew
Serves 4
Ingredients
- 1 tbsp. olive oil
- 1 small red onion, finely diced
- 1 red bell pepper, chopped
- 1 small zucchini, chopped
- 2 stalks celery, thinly sliced
- 3 garlic cloves, minced
- ¾ c. quinoa
- 1 tbsp. dried oregano
- 1 tsp. dried thyme
- 2 boneless chicken breasts, diced into bite-sized pieces
- ½ c. red lentils
- 2 ½ chicken broth
- 1 tbsp. ground cumin
- 1 tsp. coriander
- ½ tsp. cayenne pepper
- ¼ tsp. paprika
- Salt to taste
Directions
In a large pot, heat oil over medium heat. Add onion, bell pepper, zucchini, celery, and garlic, and sauté for two minutes. Add quinoa, oregano, and thyme, and sauté for another 4-5 minutes. Add chicken and sauté for another 4-5 minutes or until chicken is fully cooked. Stir in lentils and cover with broth. Add cumin, coriander, cayenne, and paprika. Bring to a gentle boil, then reduce heat and simmer for 30-40 minutes or until lentils and quinoa are tender, stirring occasionally. Add more broth during cooking if needed.
