This is a great weeknight dinner — it’s a healthy meal done in under an hour, with the bulk of the time simmering unattended.
I used red quinoa, which is what I had on hand, and it looked really pretty. This is a straightforward version, using just onion, garlic, salt, pepper and broth, but you could certainly add vegetables or other seasonings to the dish for variety.
Ditto changing up the grain — barley, farro, brown rice or groats would work here. Just be sure to check the cooking instructions and proportions of cooking liquid required.
I tossed up a simple green salad and dinner was ready.
One-Pan Chicken Quinoa Dinner
Serves 4
A note on the broth: You can use chicken or vegetable broth and, if you run short, supplement it with water or white wine.
2 tablespoons oil, separated
1½ pounds boneless chicken breasts or thighs cut in bite-sized pieces
1 large onion, coarsely chopped
2 cloves garlic, crushed
½ teaspoon salt
Generous grinding of pepper
1½ cups quinoa
3 cups chicken broth
Parsley or other fresh herbs to garnish
In a large skillet, heat a tablespoon of oil over medium high, add the chicken and sprinkle it with salt and pepper. Sear the chicken on all sides for a minute or two and remove it from the pan. The chicken will still be mostly raw at this point.
Lower the heat to medium, add the remaining oil, scrape up any bits in the pan, then add the onions and garlic. Cook until the onions are fragrant and beginning to soften. Add the quinoa, and stir to coat.
Return the chicken to the pan, along with any drippings that have landed on the plate, and add the broth. Bring it to a boil, then lower the heat, cover and simmer until the broth is absorbed and the quinoa is cooked, about 30 minutes.
Taste for seasoning, add salt and pepper and top with fresh parsley or other herbs, if desired.
