Red Quinoa Chicken Stir Fry with Brussels Sprouts and Feta
A colorful and nutritious stir fry that transforms simple leftover chicken into a satisfying meal. Red quinoa provides a nutty base while Brussels sprouts, purple cabbage, and carrots add crunch and vibrant colors. Toasted almonds and pumpkin seeds contribute texture, dried cranberries bring sweetness, and feta cheese adds tangy richness. Perfect for busy weeknight dinners or meal prep, this dish combines protein, whole grains, and vegetables in one pan. The combination of textures and flavors makes it appealing to both adults and children.
Ingredients
- 1 cup red quinoa, uncookedwhite quinoa1:1gluten-free
same cooking time
- 2 cups chicken broth
- 1 tbsp extra virgin olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- ½ cup Brussels sprouts, shredded
- ½ cup purple cabbage, shredded
- ½ cup carrots, shredded
- 1 ½ cups cooked chicken breast, cubed
- ¼ cup almond slices, toasted
- ¼ cup pumpkin seeds, toasted
- ½ cup dried cranberries
- ½ cup feta cheese crumbles
Instructions
- 1
Bring chicken broth and quinoa to a boil in a saucepan
- 2
Reduce heat and simmer covered for 15 minutes
- 3
Fluff with a fork and place the lid back on the saucepan for 5 minutes
- 4
Heat olive oil in a large skillet over medium heat
- 5
Add onions and cook for 2-3 minutes until softened
- 6
Stir in garlic and cook for 1 minute, stirring often
- 7
Add Brussels sprouts, purple cabbage and carrots to skillet and stir
- 8
Cook until wilted, then add chicken and cooked quinoa
- 9
Stir until warmed through and remove from heat
- 10
Add almonds, pumpkin seeds, dried cranberries and feta crumbles
- 11
Stir together and serve
Tips
Toast almonds and pumpkin seeds in a dry skillet for 2-3 minutes for enhanced nutty flavor and crunch.
Use any leftover cooked chicken or rotisserie chicken to save time and add extra flavor to the dish.
Let quinoa rest covered after cooking to achieve the perfect fluffy texture without becoming mushy.
Good to Know
Refrigerate in airtight container for up to 3 days
Cook quinoa up to 2 days ahead; prep vegetables day before
Serve warm immediately or at room temperature as a grain salad
Common Mistakes
Don't skip the quinoa resting step to avoid mushy texture
Add delicate toppings after removing from heat to prevent wilting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
same cooking time
General Alternatives
FAQ
Can I use white quinoa instead of red?
Yes, white quinoa works perfectly with the same cooking time and liquid ratio. Red quinoa provides a nuttier flavor and holds its shape slightly better.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together.
Can I make this vegetarian?
Absolutely! Replace chicken with chickpeas or tofu, use vegetable broth instead of chicken broth, and add extra vegetables for protein and substance.