Soups & Stewschewoutloud5.0
30-Minute Mexican Chicken and Quinoa Stew
A hearty, healthy, and mouthwatering stew doesn’t have to take more than 30 minutes. This Mexican Chicken and Quinoa Stew hits the spot on any winter weeknight. Easy, nutritious, and delicious for the entire family!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Saute the Onions
onion (roughly chopped)1
2
In a large, heavy pot or Dutch oven, heat 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, chicken stock, and quinoa. Bring to a boil, and immediately lower to a simmer. Cover and simmer for ⏱️ 15 minutes.
Olive oilonion (roughly chopped)1garlic (roughly chopped)6 clovesdried oregano2 tablespoonsdried cumin3 teaspoonsdiced tomatoes with juices (28 oz)1 can
3
Simmer
4
Add juice of half the lime. Add shredded, cooked chicken and zucchini. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
lime1large zucchini (cut to bite size)2
5
Garnish with Cilantro
6
Serve hot, garnished with cilantro leaves.
7
*Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.
Nutrition Facts
calories
187 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
438 mg
protein Content
21 g
trans Fat Content
0.02 g
cholesterol Content
50 mg
carbohydrate Content
18 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...