- 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
- 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.
03/07/2017
recipepes.com
Quinoa Pilaf with Shredded Chicken, recipe
PT15M
PT1H
5
455 calories
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