Recipe - Chicken Quinoa And Corn Stew R T

2 One half cup Frozen Corn Kernels
Three fourths cup Orzo
1 cup Quinoa
10 cup Water
4 tablespoon Nonfat Veg Chicken Broth;
Low Sod, *Note
4 Skinless Boneless Chicken
Breast Halves; **Note
2 Shallots; Chopped Fine
1 Clove Garlic; Minced
One half teaspoon Canola Oil
2 Bay Leaves
One half teaspoon Dried Thyme
One half teaspoon Dried Oregano
One half teaspoon Dried Marjoram

*NOTE: I used 4 Tbsp nonfat vegetarian chicken broth that I get at Whole
Foods in the bulk bins. It has the best flavor of any I have ever tasted.
You could use a combination of liquid canned broth and powdered broth to
give the canned broth more flavor. **NOTE: I cut or sliced up the chicken breast
halves into 1/2" wide slices and then diagonally cut the slices to a little
larger then bite size (do it how you prefer it)

Cook over medhigh heat in nonstick skillet the prepared chicken strips in
the canola oil. Add the shallot and garlic and cook till the chicken
doesn't look pink. Be careful to not overcook the chicken or it will become
tough. It took about 8 10 minutes for me to accomplish this part.

Put the frozen corn kernels and orzo into the soup pot.

Rinse the quinoa very, very well in a strainer under continuous running
cool water. When the draining water runs clear then drain the quinoa and
add it to the pot.

Add the vegetarian chicken broth (or nonfat chicken broth), water, bay
leaves and seasonings to the pot.

Bring to a boil and then lower to a moderate simmer. Cook for 30 minutes.
Season with salt and pepper if desired.

We thought this tasted wonderful. It was nice and thick and wonderful for a
winter meal.

Entered into MasterCook, created and tested for you by Reggie Dwork
reggie@reggie.com

NOTES : Cal 213.3, Fat 2.8g, Carb 32.7g, Fib 2.9g, Pro 16.3g, Sod 55mg, CFF
11.4%.
Recipe by: Reggie Dwork reggie@reggie.com

Posted to Digest eatlf.v097.n021 by Reggie Dwork reggie@reggie.com on
Jan 19, 1998