Articles & Recipes

Peppery Chicken Quinoa (gluten-free)

September 7, 2018

Not only is this dish pretty to look at, it’s very easy to make and also healthy. It'll make a fabulous one-dish weeknight meal the whole family will love.

Ingredients Makes 4 servings

3 cups reduced-sodium chicken stock (see Tips), divided 750 mL
1 tbsp harissa, optional (see Tips) 15 mL
1 cup quinoa, rinsed and drained 250 mL
3 tbsp extra virgin olive oil, divided 45 mL
1⁄2 tsp cracked black peppercorns 2 mL
1 lb skinless boneless chicken breasts, thinly sliced 500 g
4 cloves garlic, thinly sliced 4
3 red bell peppers, seeded and cut into thin strips 3
2 tbsp sherry vinegar 30 mL
1⁄4 cup finely chopped parsley 60 mL


  1. In a saucepan over medium heat, bring 2 cups (500 mL) of the stock to a boil. Stir in harissa, if using. Add quinoa in a steady steam, stirring constantly, and return to a boil. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
  2. Meanwhile, in a large skillet or wok, heat 1 tbsp (15 mL) of the olive oil over medium-high heat. Add black peppercorns and stir well. Add chicken and cook, stirring, until it turns white and almost cooks through, about 5 minutes. Transfer to a plate.
  3. Add remaining 2 tbsp (30 mL) of oil to pan. Add garlic and cook, stirring, just until it begins to turn golden, about 2 minutes. Add bell peppers and cook, stirring, until they begin to shimmer, about 2 minutes. Add remaining 1 cup (250 mL) of stock and sherry vinegar and cook until mixture is reduced by half, about 8 minutes. Return chicken to pan and toss until heated through. Remove from heat.
  4. To serve: Spread cooked quinoa over a deep platter and scoop out an indentation in the middle. Fill with chicken mixture and garnish with parsley.
If you are using prepared stock, check the label to make sure it doesn’t contain gluten.
Harissa is a North African chili paste. Prepared versions may contain gluten, so check the label. If you don’t have it, pass your favorite hot pepper sauce at the table to satisfy any heat seekers in the group.


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