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    You are at:Home»Dairy-Free Recipes»Pantry Chicken and Vegetable Quinoa

    Pantry Chicken and Vegetable Quinoa

    1
    By Alisa Fleming on March 19, 2015 Dairy-Free Recipes, Entrees

    We’ve all been there. It’s late afternoon, your working away, and the family starts asking, “What’s for dinner?” Not wanting to leave arms reach of your computer (no, just me?), you head to the refrigerator in hopes that some leftovers will magically appear. Sadly, it’s bare and you really don’t want to head out on a big grocery shop. But before panic sets in and you scrounge for takeout menus, check that pantry you keep well-stocked for an easy, wholesome, homemade meal like this quick chicken and vegetable quinoa.

    Pantry Chicken and Vegetable Quinoa - this easy dairy-free & gluten-free recipe can by made exclusively from your over-stocked pantry! Includes a super-easy adaption for a vegan / vegetarian meal, too.

    Quinoa is a nutritious whole grain that can surprisingly cook up as fast as pasta! Coupled with several cans from your pantry (don’t we all love using some of that stuff up?), you’ve got a pretty darn healthy dinner in no time at all. This chicken and vegetable quinoa recipe was shared with us by Cans Get You Cooking, so it goes “all the way” with the pantry love (aside from some fresh chopped parsley – but you could even use 2 teaspoons dried, if you wish – and fresh lemon juice – but hey, that comes bottled, too!). But you can of course sub in any fresh veggies or leftover chicken that you may have on hand.

    Pantry Chicken and Vegetable Quinoa - this easy dairy-free & gluten-free recipe can by made exclusively from your over-stocked pantry! Includes a super-easy adaption for a vegan / vegetarian meal, too.

    Special Diet Notes: Pantry Chicken and Vegetable Quinoa

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and generally top allergy-friendly.

    For vegan / plant-based and vegetarian vegetable quinoa, you can substitute vegetable broth for the chicken broth and chopped baked tofu or tempeh (both are readily available in the refrigerated section of many grocers) in place of the chicken.

    Pantry Chicken and Vegetable Quinoa
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    Author: Cans Get You Cooking
    Serves: 6 servings
    Ingredients
    • 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
    Instructions
    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.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    1 Comment

    1. Faith (An Edible Mosaic) on March 20, 2015 8:55 am

      I love having delicious pantry-staple meals like this in my repertoire! This one looks so yummy and I love all the veggies in there!

      Reply

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