Chicken Quinoa Stew Recipe | Dairy Farmers of Manitoba

Chicken Quinoa Stew





Serving Size


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 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


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


  • 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.