This stew is delicious. No other explanation is needed.
It is thick and hearty and I devoured the leftovers everyday for almost a week.
Chicken Quinoa Stew with Butternut and Beans
Recipe slightly modified from Cookin' Canuck
1 1/2 lb. butternut squash, peeled, seeded and chopped into 1/2" chunks
2 cans chicken broth
1 lb. boneless, skinless chicken (thighs or breast), cooked and cubed/shredded
1 Tbsp. olive oil
1 medium onion, chopped
salt and pepper to taste
4 cloves garlic, minced
1 1/2 tsp. oregano
1 can diced tomatoes
1 can garbanzo beans
2/3 c. uncooked quinoa
chopped cilantro, to taste
Steam the squash until barely tender, about 10 minutes.
Remove half of the squash, setting aside.
Steam remaining squash until very tender, and mash with a fork to puree.
Soak quinoa in some water to help remove the outer bitter coating.
Meanwhile, in a large saucepan, heat oil and saute onions until translucent.
Season with salt, pepper, oregano and garlic, cooking for and additional minute.
Add tomatoes, broth, chicken, beans, butternut squash pieces and mashed butternut; stir to combine.
Drain quinoa and run under water to rinse completely.
Add quinoa to pot and bring to a simmer.
Cover and simmer on low until quinoa is cooked, about 15 minutes.
Season to taste with additional salt and pepper, if needed.
Spoon into individual bowls and stir in cilantro, to taste.