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Saturday, November 26, 2011

Chicken Stew with Acorn Squash & Quinoa

So, I went a little quinoa crazy last month and bought a couple of huge bags of organic quinoa because they were such a great deal. What I failed to consider is what I was going to do with all of this quinoa.  I already felt that I had exhausted all quinoa salad possibilities (okay, don't get me wrong... I love quinoa salad like this one with chicken and apple, but, well, you can't eat it everyday) and was just getting sick of the same old quinoa preparations.

So then I made these Sundried Tomato and Olive Quinoa Cakes which I have to admit, renewed my interest in the whole quinoa thing. However, it still didn't help in reducing my massive pantry stash of quinoa.  I had to keep looking.

Then, I came across a recipe by the Cookin Canuck. Hmm.... a stew with quinoa? Had to be worth a shot. So, I modified the recipe a little according to what I had around, and made an acorn squash, chicken, quinoa stew. And it was surprisingly fantastic! I kinda thought that the quinoa would turn to mush, but it really manages to hold it form and texture. And the olives gave a great saltiness to each bite. Really, it was phenomenal. And another quinoa recipe to add to my repertoire.

Chicken Stew with Acorn Squash & Quinoa
Adapted from recipe from
Serves 6

1 Acorn Squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 uncooked quinoa
3/4 cup pitted kalamata olives
Freshly ground black pepper, to taste

Heat olive oil in large saucepan over medium heat. Add onions, garlic, oregano and squash and sautee for a few minutes. Add about 1/4 cup of water, cover, and let steam for about 5-8 minutes, until squash just starts to soften.

Add chicken and broth. Cover and let simmer for another 8-10 minutes.

Stir in the tomatos and quinoa. Cover and cook for another 15 minutes.

Pull out the chicken, remove the bones, and shred.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

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