Quinoa Pilaf with Shredded Chicken recipe

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Ingredients

2 tablespoons coconut oil
1 small onion, diced
1 stalk celery, diced
3 carrots, diced
1 cup quinoa
2 cups chicken broth
1 tablespoon Italian seasoning
1 teaspoon chopped fresh sage
1 cup shredded cooked chicken meat
salt and black pepper to taste

Nutrition Info

311.8 calories
carbohydrate: 34.3 g
cholesterol: 26.3 mg
fat: 12.4 g
fiber: 5.2 g
protein: 16.4 g
saturatedFat: 7.3 g
servingSize: -
sodium: 64.3 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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.

Recipe Yield

4 servings

Recipe Note

Make a simple pilaf a quick meal by adding shredded chicken.

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