Healthy and Hearty Quinoa Stew

I had never heard of Quinoa (keen-wah) until last year, my cousin and aunt brought a fruit salad with that in it. I loved that they were these mini balls (shocker) and had to get some. Well I got some about a few months ago, but haven't used it until now when I was browsin through recipes and saw THIS yummy one from Picky Palate. Tried it, loved it, keepin' it.

We loved it even more knowing how healthy it is! We need a lot of healthy stuff around here to keep the pesky viruses away.

We were excited to be able to use carrots and squash from our own garden! That zucchini is the only one we got, we have no idea what we're doing wrong, everything else is growing great.

Healthy and Hearty Chicken Quinoa Stew

2 Tablespoons extra virgin olive oil

1 large onion, chopped

5 stalks celery, chopped

4 large carrots, peeled and sliced

2 Cups sweet pepper, chopped (I get the big bag from Costco, love them!)

1 large zucchini, quartered and sliced

64 oz chicken broth

15 oz can diced tomatoes

5 medium Yukon Gold potatoes, scrubbed and cubed into 1 inch pieces

3 Cups cooked quinoa

4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper

2 Tablespoons Dijon Mustard

1 Tablespoon Hot Sauce, I used Cholula

Kosher Salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 1/2 Cups fresh parsley, chopped

1. Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth and tomatoes and potatoes. Increase heat to high just until broth starts to boil. Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce and season to taste w/ salt, pepper and Lawry’s. Stir in fresh parsley and simmer until ready to serve.

8-10 servings