Healthy Quinoa Chicken Divan

Quinoa (“Keen-wa”) is one of those foods that’s SO heathy and good for you, that I have been really determined to get to like it– but it’s been a little tricky for me since I have been trying all of the WRONG recipes! The other day I made a warm quinoa greek salad in pitas, and it was so bad and acidic it almost put me off greek salads for life! I can’t remember the other recipes I have tried for quinoa in the past, but they can’t have been good–because I would have posted about them!

Then today I saw a recipe for “Cheesy Broccoli Quinoa” from Closet Cooking¬†that looked as if it might just be able to redeem all of the other bad quinoa recipes i’ve had lately. I decided to get a little inventive, and just make the recipe into a full-blown chicken divan; and it was SO delicious that it didn’t taste even a little bit healthy AT ALL! I used to make chicken divan all the time as a newlywed when we had friends over for dinner in Utah; one that was full of mayo and cream of chicken soup and full fat sour cream. This recipe tasted WAY better than that one, and was a heck of a lot healthier!!! In fact, this is by far the healthiest chicken divan recipe I have ever come across, so it really is hard to believe how good it is for you–packed with all that quinoa and broccoli, with just a little light sour cream and low-fat cheese! This is how quinoa should be eaten!

2 large chicken breasts, or 4 small
1 Tbsp olive oil
Salt & Pepper
2 cups quinoa
3 cups chicken stock/bouillon
2 heads of broccoli, chopped into small florets
1 1/2 cups low fat cheddar cheese
1/2 cup light sour cream
1 Tbsp fresh lemon juice, plus more for serving
Parsley for serving (optional)

Bring the quinoa, chicken broth and broccoli to a boil, reduce heat, cover and simmer for 10-14 minutes until the quinoa is tender and the liquid has been absorbed.

Meanwhile, heat the olive oil in a frying pan over medium-high heat, season the chicken generously with salt and pepper, and add to the pan. Cook on either side for 3-5 minutes until browned on the outside and no longer pink in the center. SONY DSCTransfer the chicken to a chopping board, and cut into small bite-sized pieces.

When the quinoa is done, add the cheese, sour cream, lemon juice and chicken, and season to taste with salt and pepper.

Serve with fresh lemon slices, or wedges and chopped parsley, if desired.


{P.S. I promise it tastes a lot better than it looks!}
I can now say I like quinoa; all it took was melted cheese… which let’s face it, just makes everything better! Enjoy this recipe you guys!

<3 Sarah