Chicken, Butternut Squash, Spinach & Quinoa Stew
Published on November 14, 2013 in Nutrition, Recipes
It’s getting chilly outside!
I haven’t been to the grocery store this week and had a few items that I needed to use from my last trip to Costco: cubed butternut squash and spinach. I looked in the freezer and had chicken on hand so I decided it would be nice to make something warm and yummy. In search of a recipe with the main ingredients I had, I took to the internet and after about a 10 minute of search, I found this spectacular recipe at Mel’s Kitchen Cafe. I used the original recipe while tweaking with items I had imediately available to me. The recipe below is what ended up in my bowl! The bold text is used to show where changes were made… AMAZING!
Chicken, Butternut Squash, Spinach & Quinoa Stew
YIELD: SERVES 6
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 1/2 teaspoon dried oregano
- 4 cloves garlic, finely minced
- 4 cups organic low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 can (14-oz) roasted tomatoes with green chilis
- 4 cups cubed butternut squash
- 2/3 cup uncooked quinoa
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups chopped fresh spinach
DIRECTIONS
- In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
- Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.
