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Colorful Quinoa Chicken Pilaf

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Servings: Serves 4

Cook Time: 19 minutes

Prep Time: 11 minutes


3/4 cup quinoa
1 1/2 cups reduced-sodium chicken broth
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 Tbsp. olive oil
1/2 cup matchstick-cut carrots
3/4 cup frozen shelled edamame
2 cups baby spinach, packed
2 cups chopped skinned rotisserie chicken meat
3/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 scallions
1/2 cup crumbled reduced-fat feta cheese


1. Rinse quinoa in cold water and drain. Place in a medium saucepan with broth andbring to a boil over high heat. Reduce heat, cover, and simmer until broth is absorbed, about 15 minutes. Remove from heat.
2. While quinoa is cooking, chop bell peppers into 1/2-inch pieces. Add oil to alarge nonstick skillet or wok and heat over medium heat. Add carrots, then choppedpeppers and edamame. Stir-fry for about 3 minutes. Add spinach and cook just untilwilted, about 1 minute. Peppers should be slightly tender but still crunchy. Removefrom heat.
3. Add chicken, basil, salt, and pepper to vegetable mixture and stir until combined.
4. When quinoa is fully cooked, add to chicken and vegetable mixture and stir untilcombined. Chop scallions and sprinkle on top of quinoa along with feta cheese; stir to mix. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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