Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed and cubed
  • 1 cup uncooked quinoa, thoroughly rinsed
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas or corn
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 6 cups low-sodium vegetable or chicken broth
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt

Instructions:

  1. Rinse the quinoa. Place it in a fine mesh strainer and run cold water over it for 30 seconds. Note: This removes saponins, which can make the stew taste bitter.
  2. Prep the protein. Chop the chicken thighs into 1 inch pieces. Try to keep them uniform so they cook at the same rate.
  3. Dice the vegetables. Chop your onion, carrots, and celery. Aim for pieces about the size of a pea.
  4. Layer the pot. Place the chicken at the bottom, followed by the diced vegetables, and top it with the rinsed quinoa.
  5. Add liquids and spices. Pour in the broth and the diced tomatoes. Stir in the olive oil, oregano, smoked paprika, black pepper, and sea salt.
  6. Start the simmer. Secure the lid. Cook on Low for 6 hours until the chicken is tender and the quinoa has plumped. (If you're in a rush, High for 3-4 hours works, but Low is better for texture).
  7. Add the greens. Thirty minutes before you're ready to eat, stir in the frozen peas or corn.
  8. Final heat. Simmer for the remaining 30 mins until the peas are bright green and heated through.