Pantry Chicken and Vegetable Quinoa
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 14.5-ounce can chicken broth
  • 1 cup quinoa
  • 1 14-ounce can diced tomatoes, drained
  • 1 10-ounce can chicken breast, drained and flaked
  • 1 8-ounce can cut green beans, drained
  • 1 8.75-ounce can corn, drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chopped parsley
  • ¼ teaspoon ground black pepper
  1. Heat the chicken broth and quinoa to boiling in a medium saucepan over high heat.
  2. Cover, reduce the heat to a simmer, and cook while stirring occasionally for about 10 minutes, or until the quinoa is tender. Remove from the heat and let cool 5 minutes, but keep covered.
  3. In a large bowl, combine the quinoa, diced tomatoes, chicken, green beans, corn, olive oil, lemon juice, parsley and pepper. Gently toss to mix well.
  4. Serve immediately or chill for a summery grain salad.
Recipe by Go Dairy Free at