Yen Can Cook ~ Quinoa with Vegetables and Chicken (One Pot Dish)

I have been on low-carb diet for dinner for years and I’m fine with the diet all this while. But sometimes I will need a more substantial meal for my dinner, for example a few tablespoons of rice/noodles, to satiate that craving.  (´ヘ`;)

In this situation, I’ll choose to have quinoa instead of rice or noodles, which is definitely a more ideal option. Click HERE to check out the benefit of quinoa and how to cook a perfect fluffy quinoa.

This one pot quick recipe with combination of grains, protein and vegetables yields wholesomeness and manage to provide greater satisfaction. The combination of ingredients can be adjusted to include whatever vegetables or protein you have on hand. 


Ingredients (serve: 2-3)

2 cups quinoa, rinsed and drained.

2 boneless chicken thigh, cut into bite size

1 zucchini

1 small brinjal

1 carrot

1 onion, sliced

6 cloves garlic, sliced

Vegetable stock/chicken stock/water

Salt to taste


Step 1: Cut the zucchini, carrot and brinjal into bite size.

Step 2: Heat oil in skillet, pan fried the chicken pieces with with the skin side down for 2–3 minutes over a medium heat, until the chicken oil released. Dish out, set aside.

Step 3: In the same skillet, stir fry the garlic and onion until fragrant and slight soften. Add in vegetables (Step 1) and continue stir fry until they are evenly coated with the chicken oil. Add in pan fried chicken thigh (Step 2), stir fry for 2-3 minutes.

Step 4: Add in quinoa, stir fry to mix well with other ingredients in the skillet. Pour in vegetable stock with submerge 2/3 of the ingredients. Bring to boil then turn to low heat and continue simmer with lid on.

Step 5: Check on the doneness of the quinoa, season with salt if necessary. Serve.




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