Hearty Chicken Quinoa Stew

Ingredients 0/18

Step 1

Bring 3 cups of water and the quinoa to a boil in a saucepan. Once boiling, lower the heat to medium-low, cover it, and let it simmer until the quinoa is nice and tender, about 15 to 20 minutes.

Step 2

While that’s cooking, heat a teaspoon of olive oil in a Dutch oven over medium-high heat. Season the chicken with some salt and pepper, then add it to the pot. Cook, stirring occasionally, until the chicken is no longer pink in the middle, which should take around 5 minutes. Once done, transfer the chicken to a plate and set it aside.

Step 3

Add the remaining teaspoon of olive oil to the Dutch oven and turn the heat down to medium. Toss in the onion, carrots, celery, red and yellow bell peppers, and garlic. Cook everything together, stirring now and then, until the veggies are soft and fragrant, about 10 minutes.

Step 4

Pour the chicken broth into the pot, then add the spinach, marjoram, oregano, basil, and a bay leaf. Bring it all to a boil, then reduce the heat and let it simmer for about 10 minutes so the flavors have time to meld. Stir in the cooked quinoa, then return the chicken to the pot and warm everything through for a couple of minutes.

Step 5

Finally, mix the cornstarch with 1/4 cup of cold water until it’s fully dissolved. Slowly pour this into the stew, stirring as you go. Keep cooking and stirring for about a minute until the stew thickens up nicely. That’s it—time to dig in!