Marinara Quinoa with Chicken
Prep time: 
Cook time: 
Total time: 
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced or sliced
  • 3 oz tomato paste (half of a small can)
  • 1 14.5 oz can crushed tomatoes
  • 1 14.5 oz can whole peeled tomatoes
  • 1 t dried oregano
  • 1 t dried basil
  • .5 t dried parsley
  • pinch red pepper flakes
  • water - fill one of the 14.5 oz cans
  • .5 c uncooked quinoa, rinsed and drained
  • 2 cooked chicken breasts (I have been using poached, but you can also cube it and saute, or roast), sliced thinly or cubed
  • Parmigiano-reggiano {optional topping}
  1. Heat a medium-sized dutch oven over medium-high heat. When warm, add 1 - 2 T extra virgin olive oil.
  2. When the oil is heated, add the onion and cook until it softens and starts to brown.
  3. Add the garlic and stir. Cook just until it starts to brown - about 30 seconds to 1 minute.
  4. Add the tomato paste, and stir. Cook for one minute.
  5. Add the two cans of tomato. When you add the whole tomatoes, gently crush them with your hand before they go in the pot {be careful, they squirt!} and continue to break them up with a wooden spoon as you are cooking. Bring to a boil.
  6. Add the dried herbs and stir.
  7. Add a can of water, and stir. Make sure to dissolve the tomato paste.
  8. Add the quinoa, and bring back to a boil. Lower heat to medium-low, and cook uncovered until the quinoa is done {the little tails come out - see the close-up photo}
  9. Stir in the chicken and sprinkle with some Parmigiano-reggiano.
Recipe by My Utensil Crock at