I don't have a picture of this one, sorry. I guess we gobbled it up too fast! But it's super easy and very tasty, and I really think you should try it!
I started with some bone-in, skin-on chicken breasts, covered them in water, and poached them for about 30 minutes on each side, shredding the meat after they were cooked and cooled, and reserving the broth for the stew. Of course, you could use any cooked, shredded chicken that is easiest for you, and store-bought chicken broth if that floats your boat! This way is simply more economical for our family (and a bit tastier, too!)
Chop an onion and saute in olive oil. Add 1 butternut squash, peeled, seeded, and cubed, and cook for about 10 to 15 minutes. Add some minced garlic to cook for about a minute, then cover with chicken broth and one can of diced tomatoes. Season with salt, pepper, and any Italian herbs you have on hand, and let it cook until the squash is tender (at least 20 minutes - but with the freedom to leave it on the stove much longer if that fits your schedule better.) Stir in one cup of quinoa and cook for an additional 30 minutes, until the stew thickens and the quinoa is tender.
Oh how I wish i could show you a picture! But I hope you enjoy anyway!
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