Quinoa, often hailed as a superfood, is a versatile and nutrient-packed grain that pairs wonderfully with lean proteins and fresh vegetables. Combining quinoa with chicken and a medley of colorful veggies not only creates a wholesome meal but also a delightful dish bursting with flavors and textures.
Whether you’re looking for a quick weeknight dinner or meal prep ideas, this recipe ticks all the boxes for health, taste, and ease. The nutty flavor of quinoa complements the savory chicken, while the vegetables add crunch and a vibrant touch to the plate.
Plus, it’s gluten-free, high in protein, and loaded with vitamins, making it a perfect choice for anyone wanting to eat clean without sacrificing flavor.
In this blog post, I’ll walk you through a detailed recipe for quinoa with chicken and vegetables, along with handy tips, nutrition facts, and serving suggestions to elevate your cooking experience. Ready to dive into this delicious and nutritious meal?
Let’s get started!
Why You’ll Love This Recipe
This quinoa recipe with chicken and vegetables is a wonderful balance of healthy ingredients and satisfying flavors. It’s packed with protein from lean chicken and quinoa, making it a great option for muscle building and sustained energy.
The vegetables add fiber, vitamins, and a splash of color, making your meal as visually appealing as it is tasty.
What’s more, it’s incredibly easy to customize—swap veggies based on what’s in season or what you have in your fridge. The recipe is also perfect for meal prepping, as it reheats well and keeps you full for hours.
Whether you’re a busy professional, a health-conscious parent, or someone just looking to try a wholesome new dish, this recipe will quickly become a staple.
For more healthy and delicious meal ideas, check out Vegan Slow Cooker Recipe for Easy, Delicious Meals, or if you want to explore different grains, try the Vegan Pearl Couscous Recipe for a Quick Healthy Meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa (uncooked) | 1 cup |
| Chicken breast (boneless, skinless) | 2 medium pieces (about 12 oz) |
| Olive oil | 2 tablespoons |
| Red bell pepper (diced) | 1 medium |
| Zucchini (chopped) | 1 medium |
| Carrots (thinly sliced) | 2 medium |
| Broccoli florets | 1 cup |
| Garlic (minced) | 3 cloves |
| Onion (finely chopped) | 1 small |
| Low-sodium chicken broth | 2 cups |
| Salt | 1 teaspoon (or to taste) |
| Black pepper | ½ teaspoon |
| Ground cumin | 1 teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
Equipment
- Medium saucepan with lid (for cooking quinoa)
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowl
- Serving plates or bowls
Instructions
- Rinse the quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold running water for about 30 seconds. This step removes quinoa’s natural coating called saponin, which can make it taste bitter.
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of low-sodium chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Prepare the chicken: While the quinoa cooks, pat dry the chicken breasts and cut them into bite-sized cubes. Season with salt, black pepper, and ground cumin.
- Sauté the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken cubes and cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, sauté for 2 minutes until fragrant and translucent. Add the diced bell pepper, zucchini, carrots, and broccoli florets. Cook for 6-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Combine chicken, vegetables, and quinoa: Return the cooked chicken to the skillet with the vegetables. Add the fluffed quinoa and gently toss everything together. Cook for an additional 2 minutes to blend the flavors, stirring occasionally.
- Finish with lemon juice and parsley: Remove from heat, sprinkle with fresh chopped parsley, and drizzle the lemon juice on top. Give a final gentle toss.
- Serve warm: Spoon the quinoa, chicken, and vegetable mixture onto plates or bowls. Enjoy this wholesome, colorful meal immediately.
Tips & Variations
Tip: For a vegetarian version, substitute chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth. This keeps the dish high in protein and just as flavorful.
Variation: Feel free to swap vegetables based on your preference or seasonal availability. Mushrooms, snap peas, or spinach work beautifully in this recipe.
Pro Tip: Toasting quinoa in a dry pan for 2-3 minutes before cooking enhances its nutty flavor. Give it a try for an extra layer of taste!
If you love experimenting with veggie-packed meals, you might enjoy our Veggie Quesadilla Recipe Indian Style Easy & Delicious or the vibrant Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 38 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sodium | 450 mg |
| Vitamin A | 75% DV |
| Vitamin C | 60% DV |
| Iron | 15% DV |
Serving Suggestions
This quinoa with chicken and vegetables dish pairs beautifully with a simple side salad or steamed greens for an extra nutrient boost. A dollop of Greek yogurt or a sprinkle of feta cheese adds a creamy tang that complements the flavors perfectly.
For a Mediterranean twist, serve with warm pita bread and a drizzle of tzatziki sauce. If you prefer a lighter option, a squeeze of fresh lemon or lime over the top can brighten the entire dish.
Looking to incorporate more plant-based meals? Don’t miss out on our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for vibrant, healthy alternatives.
Conclusion
This quinoa recipe with chicken and vegetables is a fantastic way to enjoy a balanced, nutritious meal without spending hours in the kitchen. It’s packed with protein, fiber, and a variety of vitamins thanks to the wholesome ingredients and colorful veggies.
The easy-to-follow instructions make it accessible even for novice cooks, and the flexibility allows you to adapt the recipe based on your tastes and what you have on hand.
Whether you’re meal prepping for the week or cooking for family dinner, this dish is sure to satisfy both your palate and your body’s nutritional needs. Give it a try today, and don’t forget to check out some of our other delicious recipes linked above to keep your meals exciting and healthy!
📖 Recipe Card: Quinoa with Chicken and Vegetables
Description: A healthy and flavorful dish combining protein-rich chicken with nutritious quinoa and fresh vegetables. Perfect for a balanced weeknight meal.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup baby spinach
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt, pepper, and oregano, cook until browned.
- Add onion and garlic, sauté until fragrant.
- Add bell pepper and zucchini, cook for 5 minutes.
- Meanwhile, bring chicken broth to boil and add quinoa, reduce heat and simmer covered for 15 minutes.
- Stir baby spinach into the skillet and cook until wilted.
- Fluff quinoa with a fork and add to the skillet, mixing well.
- Squeeze lemon juice over the mixture, adjust seasoning, and serve warm.
Nutrition: Calories: 350 kcal | Protein: Thirty-two grams | Fat: 8 grams | Carbs: 35 grams
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