Chicken and Butternut Squash Quinoa Stew
User Reviews
4.4
Chicken and Butternut Squash Quinoa Stew
Description
Chicken and Butternut Squash Quinoa Stew combines browned onions and garlic sautéed with oregano, simmered together in chicken broth with boneless skinless chicken thighs. Once the chicken is cooked and removed, diced butternut squash and quinoa are added and simmered until tender. The cooked chicken is shredded and returned to the pot along with fresh chopped spinach, which wilts quickly. The stew is lightly seasoned with salt and pepper, allowing natural flavors from the vegetables and chicken to come forward.
The butternut squash softens to a tender texture that can be mashed slightly for thickening, while quinoa adds a mild, nutty grain element. Fresh spinach adds color and lightness at the end of cooking. This stew is hearty yet gentle, suitable as a comforting meal during cooler weather or whenever a nourishing dish is preferred.
This recipe is straightforward, with no special equipment required beyond a large pot. It can be served on its own or with a side of crusty bread for dipping.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 ½ teaspoon oregano dried
- 4 cloves garlic finely minced
- 4 cups chicken broth low-sodium
- 1 ½ pounds boneless skinless chicken thighs or chicken breasts
- 1 (14-ounce) (14-ounce) can diced tomatoes petite or regular size
- 3 cups butternut squash about 1 medium squash, peeled and seeded, chopped
- ⅔ cup quinoa uncooked
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups spinach chopped, fresh
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 472mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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