This Chicken and Quinoa Stew is a soul-soothing, one-pot wonder that feels like a hug in a bowl. It’s hearty, wholesome, and packed with tender chicken, fluffy quinoa, and vibrant vegetables in a savory, herb-infused broth. Perfect for busy weeknights or cozy weekends, this chicken and quinoa stew comes together with minimal fuss for pure comfort.
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Why You’ll Love This Chicken and Quinoa Stew
- Complete one-pot meal: Lean protein, veggies, and quinoa mingle in a savory broth.
- Adaptable ingredients: Swap veggies based on what you have on hand.
- Naturally creamy texture: Quinoa thickens the stew without any dairy.
- Better next day: Flavors deepen overnight for easy lunches or dinners.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp dried rosemary
- 6 cups chicken broth, low-sodium
- 1 cup uncooked quinoa, rinsed well
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp fresh lemon juice (optional, but recommended)
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a measuring cup.
Notes: Using chicken thighs instead of breasts keeps the stew tender and rich. Rinsing quinoa removes bitter saponin for a clean taste.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 9 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why rinse the quinoa? Quinoa has a natural coating called saponin that can make it taste soapy or bitter. Giving it a good rinse under cold water in a fine-mesh strainer removes this and ensures your stew has a lovely, neutral flavor.
- Can I use chicken breasts instead? You can, but thighs are highly recommended. Breast meat can become a bit dry and stringy with simmering, while thighs stay moist and tender. If you do use breasts, reduce the simmering time slightly to prevent overcooking.
- What’s the deal with the lemon juice at the end? It might seem like a small thing, but a splash of fresh lemon juice right before serving brightens up the entire stew. It cuts through the richness and makes all the herbal flavors pop—it’s a little trick that makes a big difference.
- Is the smoked paprika essential? Honestly, yes—it adds a subtle, smoky depth that takes this stew from simple to spectacular. If you only have sweet paprika, it will still be tasty, but the smoked version adds a wonderful complexity.
How to Make Chicken and Quinoa Stew
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. You’ll want to sauté these for about 5–7 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften. This step builds a fantastic flavor base—you’re not just softening them, you’re coaxing out their natural sweetness.
Step 2: Add the minced garlic and cook for another minute, stirring constantly. You’ll notice the most amazing aroma filling your kitchen… that’s how you know it’s working! Just be careful not to burn the garlic, as it can turn bitter. Now, push the vegetables to the side of the pot and add the chicken pieces in a single layer. Season them with a good pinch of salt and pepper.
Step 3: Let the chicken cook for about 4–5 minutes, stirring only occasionally, until it’s nicely browned on all sides. It doesn’t need to be cooked through at this point—you’re just building color and flavor. Once the chicken has some golden edges, sprinkle in the dried thyme, smoked paprika, and rosemary. Stir everything together so the chicken and veggies are coated in the fragrant spices.
Step 4: Pour in the chicken broth and add the rinsed quinoa and the bay leaf. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits. Bring the stew to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes.
Step 5: After 20 minutes, the quinoa should be tender and have released its starches, making the broth thicker and more stew-like. The chicken will be cooked through and tender. Now, stir in the fresh spinach—it will wilt almost instantly in the hot broth. Turn off the heat. Fish out and discard the bay leaf. Stir in the fresh parsley and that optional-but-wonderful tablespoon of lemon juice. Give it a final taste and adjust the seasoning with more salt and pepper if needed. Your stew is ready to serve!
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months; quinoa may soften upon thawing.
- Reviving: Reheat gently, adding broth or water to loosen consistency.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty sourdough or a warm dinner roll — Perfect for dipping into the savory broth and soaking up every last delicious drop. The chewy texture of the bread is a wonderful contrast to the soft stew.
- A simple, crisp green salad with a lemony vinaigrette — The freshness and acidity of the salad cut through the richness of the stew beautifully, making the whole meal feel balanced and complete.
- Roasted asparagus or green beans — Their slightly charred, earthy flavor adds a nice textural variation and makes the plate look vibrant and inviting.
Drinks
- A crisp, unoaked Chardonnay or a Sauvignon Blanc — The bright acidity and citrus notes in these wines complement the herbal, savory notes in the stew without overpowering it.
- A light, malty amber ale — The caramel notes in the beer mirror the sweetness of the cooked vegetables, and the carbonation helps cleanse the palate between bites.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and enhance the subtle lemon flavor in the stew.
Something Sweet
- Warm apple crumble with a scoop of vanilla ice cream — The warm, spiced apples and cold, creamy ice cream are a classic, comforting finish that continues the cozy theme of the meal.
- Dark chocolate pots de crème — Rich, silky, and not too heavy, these little pots of chocolate goodness feel indulgent but won’t leave you feeling overstuffed after a hearty stew.
- Lemon bars — Their bright, tangy sweetness is a lovely, palate-cleansing end to the meal and echoes the hint of lemon in the stew itself.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. I’ve messed this up before too, and it can give the whole stew a slightly bitter, off-putting flavor. A quick rinse in a fine-mesh strainer makes all the difference for a clean, neutral taste.
- Mistake: Overcooking the stew after adding the quinoa. Once the quinoa is tender, it’s done. If you let it boil for too long, the quinoa can become mushy and break down, making the stew too thick and porridge-like.
- Mistake: Skipping the browning step for the chicken. Taking a few extra minutes to get some color on the chicken adds a ton of flavor to the base of the stew. If you just dump it in with the broth, you’ll miss out on that deep, savory dimension.
- Mistake: Adding the spinach too early. Spinach wilts in seconds. If you add it at the beginning, it will completely disintegrate and lose its vibrant color and fresh taste. Stir it in at the very end, just before serving.
Expert Tips
- Tip: Use homemade chicken broth if you can. The flavor is incomparable and will make your stew taste incredibly rich and deep. If using store-bought, a good-quality, low-sodium brand is your best bet so you can control the salt level.
- Tip: Let the stew rest for 10 minutes before serving. This allows the quinoa to fully absorb the liquid and the flavors to settle and meld together. You’ll find the texture is perfect and the taste is more harmonious.
- Tip: For a richer broth, add a parmesan rind. If you have a rind of parmesan cheese in your fridge, toss it into the pot while the stew simmers. It will melt into the broth, adding a wonderful umami depth—just remember to remove it before serving!
- Tip: Brown the chicken in batches. If you crowd the pot, the chicken will steam instead of brown. For the best sear and flavor, cook the chicken in two batches to ensure each piece has contact with the hot surface of the pot.
FAQs
Can I make this Chicken and Quinoa Stew in a slow cooker?
Absolutely! It adapts beautifully. Just sauté the onions, carrots, and celery until softened first (this step is key for flavor). Then, transfer them to the slow cooker, add the raw chicken, spices, broth, and rinsed quinoa. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the spinach, parsley, and lemon juice right before serving. The quinoa will thicken the stew perfectly.
How should I store and reheat leftovers?
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The quinoa will continue to absorb liquid, so when you reheat it, you may need to add a splash of broth or water to loosen it up to your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Can I freeze this stew?
You can, but with a caveat. The texture of the quinoa can become a bit soft and mushy upon thawing. If you don’t mind that, freeze it in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding extra liquid as needed. For best texture, eat it fresh or within a few days.
What other vegetables can I add?
This stew is a fantastic canvas! Diced zucchini or yellow squash, chopped kale (add it with the spinach), frozen corn, or even a can of drained and rinsed white beans would be lovely additions. Just keep in mind that harder veggies like potatoes or sweet potatoes should be added at the beginning so they have time to cook through.
Is this recipe gluten-free?
Yes, it is! All the ingredients—chicken, quinoa, vegetables, and spices—are naturally gluten-free. As always, just double-check the labels on your chicken broth to ensure no gluten-containing additives are present, but most standard broths are safe.
Chicken And Quinoa Stew
Make this easy Chicken and Quinoa Stew for a healthy, one-pot meal. Packed with protein and veggies, it's perfect for weeknights. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
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2 carrots (peeled and sliced)
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2 celery stalks (chopped)
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3 cloves garlic (minced)
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1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
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1 tsp dried thyme
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1 tsp smoked paprika
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½ tsp dried rosemary
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6 cups chicken broth (low-sodium)
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1 cup uncooked quinoa (rinsed well)
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1 bay leaf
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Salt and black pepper (to taste)
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2 cups fresh spinach
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2 tbsp fresh parsley (chopped (for garnish))
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1 tbsp fresh lemon juice (optional, but recommended)
Instructions
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Start by heating the olive oil in your large Dutch oven or pot over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. You’ll want to sauté these for about 5–7 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften.01
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Add the minced garlic and cook for another minute, stirring constantly. Now, push the vegetables to the side of the pot and add the chicken pieces in a single layer. Season them with a good pinch of salt and pepper.02
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Let the chicken cook for about 4–5 minutes, stirring only occasionally, until it’s nicely browned on all sides. Once the chicken has some golden edges, sprinkle in the dried thyme, smoked paprika, and rosemary. Stir everything together so the chicken and veggies are coated in the fragrant spices.03
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Pour in the chicken broth and add the rinsed quinoa and the bay leaf. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits. Bring the stew to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes.04
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After 20 minutes, the quinoa should be tender and have released its starches, making the broth thicker and more stew-like. The chicken will be cooked through and tender. Now, stir in the fresh spinach—it will wilt almost instantly in the hot broth. Turn off the heat. Fish out and discard the bay leaf. Stir in the fresh parsley and that optional-but-wonderful tablespoon of lemon juice. Give it a final taste and adjust the seasoning with more salt and pepper if needed.05
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