Quinoa Pilaf With Shredded Chicken - cooking recipe

Ingredients
    2 tablespoons coconut oil
    1 small onion, diced
    1 stalk celery, diced
    3 carrots, diced
    1 cup quinoa
    2 cups chicken broth
    1 tablespoon Italian seasoning
    1 teaspoon chopped fresh sage
    1 cup shredded cooked chicken meat
    salt and black pepper to taste
Preparation
    Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes. Add the quinoa, chicken broth, Italian seasoning, and sage. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Stir in the chicken meat; season with salt and pepper.

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