Quinoa with Chicken & Vegetables

This is simple to prepare and satisfying to eat.  Cook the chicken and vegetables while the quinoa is cooking.  Use whatever vegetables and cheese you have laying around.

Prep Time: 30 min.
Cook Time: 25 min.
Serves: 4


  • 1 cup quinoa, rinsed
  • 2 cups low-sodium broth, vegetable or chicken
  • extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 2 skinless, boneless chicken breasts, cut into strips
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 oz crumbled feta cheese
  • fresh basil leaves
  • juice of one lime


  1. Bring quinoa and broth to a boil in a saucepan.  Reduce to simmer and cover.  Simmer 12-15 minutes, until quinoa is fluffy.
  2. Heat 2 tablespoons olive oil over medium-high heat in a skillet.  Stir in the garlic and onion until onion is translucent, about 5 minutes.
  3. Add in chicken and cook about 5 minutes (chicken should still be pink in the middle).  Remove chicken to a plate.
  4. Add 2 more tablespoons olive oil to skillet.  Sauté zucchini and tomato until zucchini is tender, 5-8 minutes.
  5. Add chicken back to the skillet.  Cook for one minute, then add feta cheese, basil leaves and lime juice.  Cook until the chicken is fully cooked, about 10 minutes.
  6. Serve over quinoa.
Print Friendly, PDF & Email