Ginger Chicken and Quinoa Stew

 

I've had several friends ask me for this recipe so here you go!

It's what's been simmering in the slow cooker all day....the house smells yummy. 

GINGER CHICKEN AND QUINOA STEW

2 boneless, skinless chicken breasts or thighs

(or more if feeding more than 2 people)

1 c. quinoa

1 small sweet onion, chopped

1 yellow pepper, chopped

1 red pepper, chopped

2 c.  low sodium veggie broth

(original recipe calls for chicken broth)

1/2 c. raw organic honey

1/3 c. low sodium soy sauce

1/4 c. mirin (sweet rice wine)

or you can use sherry

1 Tablespoon fresh minced ginger root

2 Garlic cloves, minced

1 tsp crushed red pepper flakes

1 can (8 oz) pineapple chunks

scallions, thinly sliced (optional as garnish)

2 tsp sesame seeds for top

• Place the chicken in a slow cooker/crockpot. 
• Add in the quinoa, onions, and peppers. ( I also use a sliced fresh carrot, peeled).
• In a large bowl, whisk together the broth, honey, soy sauce, mirin, ginger, garlic and pepper flakes.
• Pour into the slow cooker. Cover.
• Cook on low for 5-7 hours.  If you have a simmer setting, simmer for the last hour.
• Serve with the pineapple, scallions and sesame seeds on top.

MENU IDEA

We like this with Autumn Squash or a Fruit Cup of Blackberries, blueberries, raspberries with a dash of cinnamon. 

You can also serve this with Steamed Spinach or Steamed Broccoli. 

ENJOY!

ps As with all of the recipes/posts under the "faithfixes" label, you do have permission to download and copy/print out.