Chicken Quinoa Stew Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 Tbsp (15 ml) butter for cooking
• 3 carrots, thinly sliced
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/2 tsp (2 mL) each, dried thyme and basil
• salt and pepper
• 1 lb (500 g) boneless skinless chicken or turkey, cut into 1-1/2 inch (3.5 cm) chunks
• 1 cup (250 mL) quinoa, rinsed
• 2 Tbsp (30 mL) all-purpose flour or quinoa flour
• 2 cups (500 mL) reduced-sodium chicken broth
• 2 cups (500 ml) milk, heated until steaming
• 1 cup (250 mL) frozen green peas, thawed
• 1 cup (250 mL) chopped fresh tomatoes or drained canned diced tomatoes
• 1/4 cup (60 mL) grated Canadian Parmesan cheese, divided
• Heating the milk before adding it to the pot helps speed up the cooking time and makes a lovely, smooth sauce.
• You can heat the milk in the microwave on medium (50%) power or in a saucepan on the stove-top over medium heat – just be sure not to let it boil.
• To use leftover cooked chicken or turkey, use about 3 cups (750 mL) chopped.
• Sauté the carrot mixture for about 7 minutes before adding quinoa, and add cooked poultry with peas in step 3.
• For the adventurous: replace 1 or 2 of the carrots with parsnips or use 2 cups (500 mL) of diced rutabaga.
• Omit dried basil and stir in 1/4 cup (60 mL) chopped fresh basil along with the peas.