Quinoa with Rice and Vegetables
This quinoa with rice and vegetable recipe is a great way to use leftover roasted chicken.
It's packed with flavor and makes a hearty, satisfying meal.
1 cup quinoa
1 cup white rice
2 cups chicken broth
One roasted chicken, shredded (about 2-3 cups)
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
Three tablespoons butter
Salt and pepper to taste
1. In a large pot, bring chicken broth to a boil.
Add quinoa and white rice, and stir to combine.
Cover and reduce heat to low. Simmer for about 15 minutes until all the liquid has been absorbed.
Remove from heat and fluff with a fork.
2. In a large skillet, melt butter over medium heat.
Add onion, celery, and carrots. Cook until softened, stirring occasionally.
3. Stir in cooked quinoa and rice, shredded chicken, and salt and pepper to taste.
Serve immediately or store in the fridge for later. Enjoy!
If you don't have any cooked chicken on hand, you can easily substitute it with some canned tuna or cooked shrimp.
And if you're looking for a vegetarian option, feel free to leave out the meat altogether.
This dish would be just as delicious with all veggies. Enjoy!