THRIVE Quinoa Stew

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I am in LOVE with quinoa lately.  Dare I admit that I was just recently (about a year ago) introduced to it?  I’m sure many of you are far more familiar with it than I, but I just LOVE it.  I’m using it at least weekly, if not more often.

If you wanted (though I don’t recommend it), you can replace the quinoa with rice.

I’ve adapted this recipe from one I found over at Picky Palate back in January:

Healthy and Hearty Chicken Quinoa Stew





THRIVE Quinoa Stew
Recipe Type: Soup
Author: Misty
  • 1/3 cup [url href=””]THRIVE freeze dried onion[/url]
  • 1/2 cup [url href=””]THRIVE freeze dried celery[/url]
  • 1/4 cup [url href=””]THRIVE diced carrots[/url]
  • 1/3 cup [url href=””]THRIVE mixed bell peppers[/url]
  • 8 cups water
  • 1 15 oz. can diced tomatoes
  • 1 cup [url href=””]THRIVE freeze dried potato dices[/url]
  • 1 cup [url href=””]THRIVE freeze dried chopped chicken[/url] (I used fresh shredded chicken in this picture, but have made it both ways)
  • 2 Tbsp. Dijon Mustard
  • Salt, black pepper, and garlic salt to taste
  • 3 cups cooked quinoa (cook according to package direction minus 2-3 minutes)
  1. Mix all ingredients but quinoa, mustard, and seasonings and bring to a boil.  Reduce heat, cover and simmer for 10-15 minutes.  Stir in cooked quinoa, mustard, salt, pepper, and garlic salt. Let sit for 2-3 minutes before serving.
  2. -10 servings
  3. **I also added some zuchini I had in the fridge that needed to be used up.  I don’t add it every time, but it was quite tasty.**


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