This stew is similar to a risotto but is made with protein-rich quinoa, a quick-cooking grain-like seed. Combined with chicken, milk, and plenty of veggies, you get all four good groups in one pot and it’s truly delicious – a must-try recipe, indeed!
1. In a large pot, melt butter over medium-high heat. Sauté carrots, garlic, onion, thyme, basil, and 1/4 tsp (1 mL) each of salt and pepper, for about 5 minutes, or until softened. Add chicken and cook, stirring, for about 3 minutes or until cooked. Stir in quinoa.
2. Whisk flour into the broth and stir into the 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).
3. Stir in peas and tomatoes; simmer, uncovered, stirring often, for about 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 and up to 1/4 tsp (1 mL) salt. Serve sprinkled with remaining Parmesan.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.