Ingredients
1 cup quinoa
2 cups reduced sodium chicken broth
3 tablespoons unsalted butter
1/2 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
1-1/2 cups skinned and chopped rotisserie chicken
1 (15-ounce can) mixed vegetables, drained
1/4 cup chopped fresh flat leaf parsley
Instructions
Combine quinoa and broth in a rice cooker; cook according to manufacturer’s directions. Add butter, seasoned salt and pepper; stir until butter is melted. Gently stir in chicken, vegetables and parsley until well distributed. Taste and adjust seasonings. Divide among 4 plates and serve.
