Wow, that’s a mouthful. Literally. This hearty stew is so delicious for a cold night and is the only way I can get my boyfriend to eat quinoa! It’s also very easy. Enjoy!
Butternut Squash Quinoa Chicken Stew
Serves 6 (adapted from iowagirleats)
1 1/2 lb butternut squash, peeled, seeded &
chopped into 1/2 inch pieces
3 1/2 cups chicken broth
1 rotisserie style chicken
1 Tablespoon olive oil
1/2 medium yellow onion, minced
1/2 teaspoon salt
4 cloves garlic, minced
1 1/2 teaspoon dried oregano
14oz can petite diced tomatoes
2/3 cup uncooked quinoa, rinsed
1/2 teaspoon dried parsley
Place the butternut squash and a splash of water in a large bowl with a lid in the microwave, and cook until barely tender, about 6-7 minutes. Remove half of the squash and set it aside. Cook the remaining squash an additional 3-4 minutes or until it is very tender. Drain, then mash this squash with the back of a fork and also set aside.
Heat a pot over medium-low heat, and add in the olive oil. Add onion, salt, and pepper and saute until the onion is soft and brown, about 10 minutes. Add garlic and oregano. Cook, stirring constantly, for another minute.
Add tomatoes and all the butternut squash to the pot. Stir to combine. Pour in reserved chicken broth and quinoa, and stir to combine. Bring to a boil then place a lid on top, lower the heat to medium-low, and simmer for 15 minutes or until quinoa is tender and cooked.
Meanwhile, shred the chicken. When quinoa is cooked, stir in chicken and parsley. Cook until chicken is hot, season with additional salt and pepper, and ladle into bowls.
Download a free 4×6 printout of Chicken Quinoa Stew.