Rating: 3 stars
2 Ratings
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  • 1 star values: 1

Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully creamy.

Recipe by Cooking Light April 2016


Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

22 mins
1 hr 7 mins
Serves 4 (serving size: 4 ounces chicken and 1/2 cup quinoa)


Ingredient Checklist


Instructions Checklist
  • Combine 1 tablespoon oil and next 6 ingredients (through soy sauce); reserve 3 tablespoons. Combine remaining soy sauce mixture and chicken in a zip-top bag; seal. Let stand at room temperature 30 minutes, turning occasionally.

  • Remove chicken from bag; reserve marinade. Bring reserved marinade and 3 cups stock to a boil in a large Dutch oven. Add chicken; reduce heat, and simmer 10 minutes or until done. Remove chicken from pan. Place cooking liquid in a bowl; reserve. When cool, shred chicken into large pieces.

  • Heat pan over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add onion and crushed garlic cloves; sauté 5 minutes. Add reserved cooking liquid and quinoa; bring to a boil. Cover, reduce heat, and simmer 12 minutes (quinoa will be slightly undercooked). Reserve 3 1/2 cups quinoa mixture for Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. Add remaining 3/4 cup stock, pepper, salt, coconut milk, and ginger slices to remaining 2 cups quinoa mixture in pan; bring to a simmer. Cover and cook 15 minutes, stirring occasionally. Divide among 4 bowls; top evenly with chicken, reserved 3 tablespoons soy sauce mixture, and green onions.

Nutrition Facts

457 calories; fat 19g; saturated fat 5.2g; mono fat 7.5g; poly fat 4.4g; protein 40g; carbohydrates 30g; fiber 4g; cholesterol 113mg; iron 4mg; sodium 402mg; calcium 55mg; sugars 5g.