Gluten-Free Chicken Quinoa and Vegetables

Quinoa chicken with vegetables

Gluten-Free Chicken Quinoa and Vegetables

Can be served hot or cold, depending on the the season.
Course Main Course
Servings 4 people
Calories 540 kcal


  • 1 cup rinsed quinoa preferably certified GF
  • 2 cups low sodium GF chicken or vegetable stock canned, homemade or made using bouillon cubes
  • 1/2 tsp salt
  • 1 cup frozen peas
  • 1 lb skinless, boneless chicken breasts chopped
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 cup cheddar cheese (optional) shredded


  • Put the quinoa, stock and salt in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Add frozen peas. Continue to simmer until all liquid is absorbed, another 5-10 minutes.
  • Heat 1 Tbsp. oil in a pan. Sauté chicken over medium-high heat until cooked through. Set aside.
  • Heat remaining oil in a pan, sauté onion, garlic, and chopped vegetables over a medium-high heat until soft, approximately 8 minutes.
  • Combine quinoa, chicken and vegetables. Serve with cheese on top.


  • Vary vegetables according to availability and preference.
Serve with
  • Chopped avocado, tomato and cilantro sprinkled on top.

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