- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan, heat oil over medium heat. Add carrots, celery, garlic, onion and thyme. Season with salt and pepper. Cook, stirring often, until vegetables are slightly softened, about 5 minutes.
Add quinoa; cook, stirring constantly, for 1 minute. Add broth, 3 cups water and bay leaf. Bring to boil. Reduce heat to medium-low and cook until quinoa is tender, 12 to 15 minutes.
Add chicken, lemon juice and dill; continue cooking until chicken is hot, about 2 minutes. Discard bay leaf. Garnish with lemon slices, if using. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Nutritional facts PER SERVING
- Calories 410
- Total fat 13 g
- Saturated fat 3 g
- Cholesterol 60 mg
- Sodium 435 mg
- Total carbohydrate 43 g
- Fibre 5 g
- Sugars 8 g
- Protein 30 g
- Iron 3.6 mg
