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Quinoa, Chicken, and Red Lentil Stew

Serves 4
Garden To Table Recipes


  • 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


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.

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