Chicken Quinoa Stew


Another way to use leftover turkey, but we liked it with fresh chicken.


3 carrots, thinly sliced

3 cloves garlic, minced

1 onion, chopped

1/2 tsp each, dried thyme and basil

salt and pepper

1 Tbsp butter or olive oil

1 lb. boneless skinless chicken or turkey,          

     cut into 1-1/2 inch chunks

1 cup quinoa, rinsed

2 Tbsp flour

2 cups chicken broth

2 cups milk, heated until steaming

1 cup frozen green peas, thawed

1 cup chopped fresh tomatoes


1/4 cup grated Parmesan cheese

Serves 4


In a large pot, melt butter over medium-high heat. Saute carrots, garlic, onion, thyme, basil, salt and pepper for about 5 minutes, or until softened.

Add chicken. Cook, stirring, for 3 minutes, until chicken is white all over.

Stir in the quinoa.

Whisk flour into broth and stir into the pot. Bring to a simmer, stirring often. Blend in the hot milk. Reduce heat, cover and simmer, stirring once, for about 20 minutes until quinoa is almost tender.

Stir in peas and tomatoes. Simmer, uncovered, stirring often, for 5 minutes until chicken is cooked through and quinoa is tender

Note: To use leftover cooked chicken or turkey, use about 3 cups chopped, and add to the stew with the peas and tomatoes

Source: The 2013 Milk Calendar