Chicken And Quinoa Risotto Recipes

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CREAMY CHICKEN QUINOA RISOTTO WITH SWEET PEPPERS & MUSHROOMS



Creamy Chicken Quinoa Risotto with Sweet Peppers & Mushrooms image

Creamy Chicken Quinoa "Risotto" with Sweet Peppers and Mushrooms is gluten-free (if msg-free stock is used).

Provided by Robin Gagnon

Categories     Entree

Number Of Ingredients 15

1 tbs oil
1/2 sweet onion (sliced)
1 sweet yellow pepper (cored, sliced)
2 large cloves of garlic (minced)
1 cup dry quinoa
1/2 pound chicken breast (cut into bite-size pieces)
4-5 sprigs fresh thyme
2 bay leaves
4-6 oz. Portabella mushroom ( (sliced))
2 cups low sodium chicken or vegetable stock (preferably MSG free)
1/3 cup white wine
1/4 cup heavy cream
1/4 cup grated Parmesan
1/4 cup crumbled goat cheese
Kosher or Sea Salt and fresh ground pepper to taste

Steps:

  • Put oil in large non-stick skillet over medium-high heat.
  • Once oil is hot add the onion, pepper, garlic, and quinoa. Stir fry until the vegetables are cooked and quinoa is lightly toasted.
  • Reduce heat to medium, add chicken and herbs, Saute 1 minute, then add mushrooms.
  • Saute with mushrooms for a minute, then add stock, wine and cream. Stir then cover to cook for 15 minutes.
  • After the 15 minutes, remove cover, reduce heat to low-med. and simmer for 12-15 minutes, until most, but not all the sauce it absorbed or evaporated.
  • Turn off heat and stir in the Parmesan and goat cheese.
  • Add salt and fresh ground pepper to taste.
  • Serve with sprinkle of cheese or fresh chopped chives.

Nutrition Facts : Calories 432 kcal, Carbohydrate 36 g, Protein 27 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 270 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY QUINOA RISOTTO



Creamy Quinoa Risotto image

Just as creamy and delicious as traditional risotto...but it's actually healthy!

Provided by SugarJ85

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 cup quinoa
5 cups chicken broth, or as needed
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated Parmesan cheese
1 tablespoon heavy whipping cream
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
salt and freshly cracked black pepper to taste

Steps:

  • Rinse quinoa twice and drain well.
  • Pour chicken broth into a saucepan; bring to a boil.
  • Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
  • Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
  • Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g

QUINOA MUSHROOM 'RISOTTO'



Quinoa Mushroom 'Risotto' image

Delicious way to enjoy healthy, protein-packed quinoa!

Provided by Claudia

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 12

2 cups water
1 cup quinoa
1 tablespoon coconut oil
1 teaspoon chicken bouillon granules
2 tablespoons coconut oil
4 cups sliced crimini ('baby bella') mushrooms
½ large yellow onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
salt to taste
¼ cup red wine
2 tablespoons soy sauce
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
  • Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
  • Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
  • Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g

QUINOA CHICKEN RISOTTO



Quinoa Chicken Risotto image

Change up the menu with our Quinoa Chicken Risotto. The nutty flavor of quinoa perfectly complements the shredded Parmesan in our Quinoa Chicken Risotto.

Provided by My Food and Family

Categories     Special Diets

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. sliced fresh mushrooms
1 red pepper, chopped
3 cloves garlic, minced
1 cup quinoa, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/4 cup chopped fresh parsley
juice from 1 lemon
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm.
  • Heat remaining dressing in same skillet on medium heat. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute. Add quinoa, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until quinoa is tender.
  • Stir in chicken, parsley and lemon juice; cook and stir 2 min. or until mixture is heated through. Remove from heat; cover. Let stand 5 min.; top with cheese.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

CHICKEN AND QUINOA RISOTTO



Chicken and Quinoa Risotto image

Make and share this Chicken and Quinoa Risotto recipe from Food.com.

Provided by tannermom

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs of boneless chicken breast tenders
4 tablespoons olive oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
5 garlic cloves, thinly sliced
sea salt
fresh ground black pepper
4 tablespoons hummus
1 cup cooked quinoa
20 leaves fresh basil, cut in chiffonade

Steps:

  • Cut chicken into 1-inch pieces and set aside.
  • In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.
  • Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat.
  • Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.

Nutrition Facts : Calories 285.8, Fat 13.7, SaturatedFat 2, Cholesterol 72.6, Sodium 174.3, Carbohydrate 13.1, Fiber 2.4, Sugar 1.4, Protein 27.1

QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE



Quinoa with Butternut Squash, Chicken, and Goat Cheese image

This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.

Provided by Karen Shay-Kubiak

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 11

2 large boneless, skinless chicken breasts
water to cover
1 ½ cups quinoa
1 tablespoon chicken bouillon granules
2 tablespoons butter
1 cup chopped pecans
1 small butternut squash, peeled and cut into 1/2-inch dice
1 cup sweetened dried cranberries (such as Craisins®)
1 (5.5 ounce) package crumbled goat cheese
2 tablespoons fresh parsley, or more to taste
salt and ground black pepper to taste

Steps:

  • Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
  • Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
  • Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
  • Chop chicken breasts into 1/2-inch pieces.
  • Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g

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