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This one-pan quinoa with chicken and vegetables has quickly become a family favourite in our house. I made it on a busy weekday evening when I wanted something warm, nourishing, and full of colour — and the best part is, it all cooks in one pan! The ginger and garlic give it such a comforting aroma, and the mix of quinoa and veggies keeps it light but satisfying. Even my kids enjoy it, especially when I call it our “rainbow dinner.”
If you’re looking for an easy weeknight meal that’s balanced, packed with protein, and meal prep–friendly, this one ticks every box.
Why You’ll Love This Quinoa Chicken Recipe
You’ll love this recipe because it’s flavourful, simple to prepare, and incredibly versatile. The quinoa cooks right in the same pan as the vegetables, soaking up all the delicious flavours from the chicken and seasonings. The combination of ginger, garlic, and coconut aminos adds a subtle Asian-inspired twist without being overpowering.
This recipe provides a balanced combination of lean protein, complex carbohydrates, and healthy fats — perfect for keeping energy levels steady. The quinoa offers a complete source of plant-based protein, while the colourful vegetables bring in vitamins A, C, and K.
How To Make This Quinoa Chicken Recipe
Start by marinating your chicken to lock in all the flavour. Cut six chicken thighs into small cubes and place them in a bowl with one minced garlic clove, one teaspoon of ground ginger, two tablespoons of coconut aminos, and three tablespoons of olive oil. Mix well and let it sit for at least 15 minutes while you prepare the rest of your ingredients.
In a large pan over medium-high heat, cook the marinated chicken until fully cooked through and lightly browned. Transfer it to a plate and set aside.
Using the same pan, add one minced garlic clove and a thumb-sized piece of freshly grated ginger (or one teaspoon of ground ginger), followed by one medium chopped yellow onion, one grated carrot, one sliced red pepper, ten cherry tomatoes, and 200 grams of peas. Sauté for about 8–10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add one and a half cups of quinoa (I love using a tricolour mix for extra texture and nutrients) and one tablespoon of coconut aminos. Stir to coat the quinoa in the vegetable mixture, then pour in three cups of chicken stock or water. Bring everything to a simmer, then reduce the heat to medium and cook until most of the liquid is absorbed.
Just before removing the pan from the stove, add the cooked chicken back in and gently stir everything together. The quinoa should be fluffy and the mixture slightly moist but not watery. Remove from heat, let it sit for a few minutes, and serve warm.
Serving Ideas
This dish is incredibly versatile and can be enjoyed in several ways depending on your mood or occasion. For a cozy family dinner, serve it just as it is, topped with a squeeze of lemon and a sprinkle of fresh herbs. It’s also great for meal prep — store individual portions in containers for quick lunches throughout the week.
If you want to elevate it a bit, add a dollop of Greek yogurt or a drizzle of tahini sauce before serving for extra creaminess. For a plant-forward twist, try substituting the chicken with chickpeas or tofu — the flavors work beautifully either way.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavours actually deepen over time, making it even more delicious the next day. To reheat, add a splash of water or stock to the pan and warm over medium heat to bring back the moisture.
This meal also freezes beautifully — portion it into freezer-safe containers, label, and freeze for up to three months. Simply thaw overnight in the fridge and reheat gently when ready to enjoy.
Other Recipes to Try
If you loved this easy, one-pan meal, you might also enjoy my Vegetable Buckwheat Pilaf — a hearty and wholesome dish that’s naturally rich in fiber and perfect for pairing with yogurt or grilled vegetables.
Another favorite is my One-Pot Stovetop Chickpeas and Vegetables, an easy weeknight option that’s both comforting and nourishing, packed with protein and plant goodness.
For something bursting with Mediterranean flair, try the Mediterranean Stuffed Eggplants — a colorful, flavorful dish that feels special yet remains simple to prepare.
If you’re craving something more casual and family-friendly, the Halloumi Burger is a delicious alternative packed with vegetables, flavor, and texture — loved by kids and adults alike.
And for a lighter, protein-rich bite, my Pea Fritters with Feta & Chickpea Flour make a great addition to any meal or lunchbox — fluffy, savoury, and full of Mediterranean flavour.
One-Pan Quinoa with Chicken and Vegetables
This one-pan quinoa with chicken and vegetables is a colorful, high-protein family meal made with garlic, ginger, and coconut aminos. Easy, wholesome, and perfect for busy weeknights.
6
servings15
minutes40
minutes55
minutesIngredients
- For the Chicken Marinade
6 chicken thighs, cut into small cubes
1 garlic clove, minced
1 tsp ground ginger
2 tbsp coconut aminos
3 tbsp olive oil
- For the Vegetables and Quinoa
1 garlic clove, minced
1 thumb-size piece of fresh ginger (or 1 tsp ground ginger)
1 medium yellow onion, finely chopped
1 carrot, sliced
1 red pepper, sliced
10 cherry tomatoes, halved
200 g peas (fresh or frozen)
1 ½ cups quinoa (mix of white, red, and black)
1 tbsp coconut aminos
3 cups chicken stock or water
Salt and pepper, to taste
Optional: fresh herbs or lemon juice for serving
Directions
- In a bowl, mix chicken cubes with garlic, ginger, coconut aminos, and olive oil. Let sit for at least 15 minutes to absorb the flavours.
- Heat a large pan over medium-high heat. Cook the marinated chicken until golden and cooked through. Remove and set aside.
- In the same pan, add garlic, ginger, onion, carrot, red pepper, cherry tomatoes, and peas. Cook for 8–10 minutes, stirring occasionally, until softened and fragrant.
- Stir in the quinoa and coconut aminos. Add chicken stock or water, season with salt and pepper, and mix gently.
- Lower the heat and cook uncovered for about 20 minutes, or until most of the liquid is absorbed.
- Add the cooked chicken back to the pan and mix well. Cook for another few minutes until the quinoa is fluffy and the water is fully absorbed.
- Remove from heat, let rest for a few minutes, and serve warm. Add a squeeze of lemon or a sprinkle of herbs if desired.
Equipment
Cast Iron SkilletGET IT HERE- Glass Mixing Bowls/Salad BowlGET IT HERE
- Wood Chopping BoardGET IT HERE
