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Posted by on May 23, 2011 in Learning Resources, Practical Activities |

Chicken and Mixed Vegetable Quinoa

Chicken_and_Mixed_Vegetable_QuinoaIngredients you will need: 1½ cups low-sodium chicken stock or water, 1 cup quinoa, thoroughly rinsed and drained, ½ teaspoon salt, ½ teaspoon black pepper, 1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn

What you do:

.Add chicken stock or water to medium saucepan.

.With an adult’s help, bring chicken stock or water to a boil over medium-high heat.

.Stir in quinoa, salt, and pepper.

.Switch heat to low and cover pot with lid.

.Cook until water is evaporated and quinoa is tender, about 15 minutes.

.Remove lid and stir in veggies with a fork.

.Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.

.Serve immediately or place into an airtight container and refrigerate for up to 5 days.