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Quinoa Pilaf with Shredded Chicken

Adapted from 

This hearty, flavorful dish can be made vegetarian by omitting the chicken and using vegetable broth.

Cook’s Review:  “This is very easy to make. You could make a vegetarian version by substituting tofu for the chicken.”  Rosemary N.

Makes 4 servings

2 tablespoons NOW Organic Virgin Coconut Oil*
1 small onion, diced
1 stalk celery, diced
3 carrots, diced
1 cup NOW Organic Quinoa Grain*
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

*NOW items available at your local health food store

  1. Heat the coconut oil in a saucepan over medium heat.
  2. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes.
  3. Add the quinoa, chicken broth, Italian seasoning, and sage.
  4. 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.
  5. Stir in the chicken meat; season with salt and pepper

Calories: 312
Total Fat: 12.4 g
Cholesterol: 26 mg
Sodium: 161 mg
Total Carbohydrate: 34.3 g
Dietary Fiber: 5.2 g
Protein: 16.4 g

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