Quinoa Pilaf with Shredded Chicken

Name: Quinoa Pilaf with Shredded Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 carrots, diced; 1 stalk celery, diced; 473 milliliters chicken broth; 237 milliliters shredded cooked chicken meat; 2 Tbsps coconut oil; 1 teaspoon chopped fresh sage; 1 Tbsp Italian seasoning; 1 small onion, diced; 237 milliliters quinoa; 4 servings salt and black pepper to taste

Quinoa Pilaf with Shredded Chicken is a gluten free and dairy free recipe with 4 servings. One serving contains 318 calories, 13g of protein, and 14g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. 258 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of salt and pepper, coconut oil, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert.

Instructions

Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes.

Ingredients you will need

Coconut Oil

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the quinoa, chicken broth, Italian seasoning, and sage. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Stir in the chicken meat; season with salt and pepper.

Ingredients you will need

Italian Seasoning