Chicken Veggie Mélange

Name: Chicken Veggie Mélange
Ingredients: 1 cup (250 mL) low-sodium chicken stock or water; 1 cup (250 mL) low-sodium chicken stock or water; ½ cup (125 mL) diced cooked chicken breast; ½ cup (125 mL) diced raw potato or sweet potato; ½ cup (125 mL) diced raw potato or sweet potato; ½ cup (125 mL) diced raw carrots, peas or broccoli; ½ cup (125 mL) diced raw carrots, peas or broccoli; ½ cup (125 mL) diced raw carrots, peas or broccoli; 2 Tbsp (30 mL) quinoa, uncooked

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This blend of chicken, vegetables and quinoa is a healthy, balanced combination that your child will enjoy. If you need more on hand, this recipe can easily be doubled.

Ingredients

1 cup (250 mL) low-sodium chicken stock or water
½ cup (125

Main course
Gluten-free

Method

Combine the stock, chicken, potato, carrots and quinoa in a small saucepan and bring to a boil. Cover, reduce to a simmer and cook for about 25 to 30 minutes, until the vegetables are soft. Remove from the heat and allow the mixture to cool.

Purée in a food processor or blender. Thin the mixture with water to reach the desired consistency. Pour the purée into an ice cube tray and freeze