Easy One-Pan Greek Quinoa
If you’re looking for a delicious way to try quinoa, we’ve got it! You’ll love this high-protein pasta alternative. The texture is similar to couscous, and it takes tons of different flavors beautifully. We love all things Greek, so we’re crazy about this recipe, which blends sun-dried tomatoes and feta.
Total cook time
- 1 ½ Signature Farms® boneless, skinless thinly-sliced chicken breast
- 1 large onion (sliced or roughly chopped)
- 3 cups Signature SELECT® reduced sodium chicken broth
- 1 1/2 cups Quinoa
- 1/3 cup Signature SELECT® julienned sun-dried tomatoes
- 1 cup crumbled feta cheese
In a large heavy-bottomed skillet over medium heat, sear chicken on both sides until cooked through. Remove, cover with foil and set aside.
Add onion to the skillet, cooking until lightly browned. Add chicken stock and quinoa, stirring to scrape up the browned bits. Bring to a boil. Cover and turn heat to low. Simmer 20 minutes (stirring occasionally), until quinoa has fully absorbed liquid.
Turn heat off, fluff quinoa with a fork, and fold in spinach, sun-dried tomatoes, and feta. Slice chicken on a diagonal and add it on top. Serve warm!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.