Hearty Chicken Stew with Butternut Squash and Quinoa

Quinoa.  Ever heard of it?  I hadn't until I read this recipe.  It turns out that it's pronounced keen-wa, and it's a super healthy grain!  We decided that we are now quinoa fans!  See if you are too by trying this recipe!

Heart Chicken Stew with Butternut Squash and Quinoa

Ingredients:

• 1.5 lb butternut squash.
• 4 c chicken stock
• 1.5 lb boneless skinless chicken breasts
• Olive oil
• 1 medium onion
• 2 t mince garlic (4 cloves)
• 1 1/2 t Italian seasoning
• 14 oz. canned petite diced tomatoes
• 2/3 c uncooked quinoa
• 1 t ground black pepper

Directions:

1. Peel the squash and chop into .5 inch chunks.  Steam about 10 minutes until just tender.  Set aside half of the squash.
2. Steam the rest of the squash for 6 more minutes.  It should be tender enough to mash.  Do so with a fork.
3. In another pot, bring the chicken stock to a simmer.  Cut the breasts into strips and add to the broth.  cover and allow to cook (covered) for 15 minutes.
4. Remove the chicken from the stock and set both aside.  Simmer the onion on medium heat in the olive oil.  Do so for about ten minutes, until the onion begins to turn brown.
5. Add the garlic and Italian seasoning and stir constantly for one minute.
6. Add the above mixture to the chicken stock, along with the tomatoes, the mashed squash, and the squash pieces.  Combine well.  Add the quinoa and allow to simmer (covered) for about 15 minutes or so.
7. While the mixture is cooking, shred the chicken.  When the mixture is done cooking, add the chicken and ground black pepper.  Stir, allow to cook for 5 more minutes, and serve!

**If you have never steamed squash before, I did it by putting the squash in an inch of water in a pot, covering, and cooking on medium high.

Enjoy and let me know how it turns out!