Southwestern Quinoa Stew

"Quick and easy stew for a cold winter's day."
 
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Ready In:
1hr 5mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Bring broth to just under a boil in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered until cooked through (15 to 20 minutes). Transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
  • Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown (10 minutes).
  • Stir in cumin, coriander, oregano and garlic and cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed (10 to 15 minutes). Meanwhile, shred chicken.
  • Add shredded chicken, chickpeas and olives and heat through.

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