Healthy and Hearty Chicken Quinoa Stew

adapted from The Sisters Cafe

2 Tbsp extra virgin olive oil (I always skimp on this just a little)

1 large onion, chopped

5 stalks celery, chopped

4 large carrots, peeled and sliced

2 cups sweet pepper, chopped

1 large zucchini, quartered and sliced

64 oz chicken broth

15 oz can diced tomatoes

5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces

3 cups cooked quinoa

4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper

2 Tbsp Dijon Mustard

1/2 Tbsp hot sauce

kosher salt, fresh cracked black pepper, garlic salt, and parsley to taste

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.

+ ~ Recipe shared by Sparky from Sparky Under Wraps ~ +