Heat oil in a large sauce pan and cook chopped shallots, carrots and celery until tender. Add chicken cubes and thyme, stir and cook for 3-4 minutes.
Add stock and quinoa, stir and bring to a boil. Reduce the heat to low, cover and let simmer for about 15 minutes while stirring occasionally.
Add peas and cook for another 5 minutes.
Add chopped parsley, salt and pepper. Stir and remove from the heat.
Serve warm.

per 1 serving size (unscaled)

Amount Per Serving

Calories 578 kcal

Calories from Fat 117

% Daily Values*

Total Fat 13 g

18.57%

Saturated Fat 1.35 g

5.63%

Polyunsaturated Fat 2.88 g

Monounsaturated Fat 4.4 g

Cholesterol 0 mg

Sodium 572 mg

24.87%

Potassium 1166 mg

Total Carbohydrate 73 g

23.55%

Dietary Fiber 17.42 g

54.44%

Sugars 13.25 g

14.72%

Protein 46 g

Vitamin A 129.56%

Vitamin C 41.25%

Calcium 21.6%

Iron 61.54%

* Nutritional Values are estimated and may vary

Meals with similar macros

Spinach Salad With Chicken And Noodles
1 serving - 573 kcal

44g protein 76g carbs 12g fat
Breakfast Drink
1 serving - 538 kcal

41g protein 72g carbs 11g fat
Chili Garlic Chicken Pasta
1 serving - 570 kcal

42g protein 74g carbs 11g fat
Chicken Chorizo Soup
1 serving - 580 kcal

43g protein 68g carbs 15g fat
Smoked Chicken Salad
1 serving - 580 kcal

47g protein 68g carbs 11g fat

Hi Fitness Buff,