1 lb boneless, skinless chicken breast
1 cup quinoa
4 cups chicken broth
2 cups mixed vegetables (e.g., carrots, celery, spinach)
1 teaspoon garlic, minced
1 onion, chopped
Salt and pepper to taste
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Next, add minced garlic and cook for another minute, making sure it doesn’t burn.
Stir in the chicken breasts and sear them for about 5-7 minutes on each side, until browned.
Pour in the chicken broth and bring it to a simmer. Then, add in the quinoa and mixed vegetables.
Season generously with salt and pepper, reducing to low heat and simmer for about 20-25 minutes, or until the chicken is cooked through and the quinoa has absorbed most of the liquid.
Remove the chicken, shred it with two forks, and return it to the pot. Stir well to combine.
Before serving, taste and adjust the seasoning if necessary. Add fresh herbs of your choice for a burst of flavor.