This stew is similar to a risotto but is made with protein-rich quinoa. Combined with chicken, milk, and plenty of carrots, peas and tomatoes, you get all four food groups in one pot –– a must-try recipe, indeed!
Instructions
Step 1
In a large pot, heat oil over medium-high heat. Sauté carrots, garlic, onion, thyme, basil and 1/4 tsp (1 mL) pepper for about 5 minutes or until softened. Add chicken; cook, stirring, for 3 minutes or until white all over. Stir in quinoa.
Step 2
Whisk flour into broth and water and stir into pot; bring to simmer, stirring often. Stir in hot milk. Reduce heat to medium-low, cover and simmer, stirring once, for about 20 minutes until quinoa is almost tender (reduce heat to low, if necessary, to prevent boiling over).
Step 3
Stir in peas and tomatoes; simmer, uncovered, stirring often, for 5 minutes or until chicken is no longer pink inside and quinoa is tender. Stir in half of the Parmesan cheese; season with pepper to taste. Sprinkle with remaining Parmesan if desired.