Fluffy Sticky Chicken Quinoa | Recipes | Borough Broth

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Fluffy Sticky Chicken Quinoa

Cooking with chicken broth not only adds trace minerals, amino acids and collagen to your dish, but also adds a bug punch of flavour and the much desired sticky mouth feel you get from chicken rice but much lower carb. This Fluffy Sticky Chicken Quinoa recipe can be used on it's own, as a base or in recipes to create a meal!

Written by
Ros Heathcote


1 cup quinoa, any colour rinsed thoroughly and drained

1 pouch Borough Broth Co Free-Range Organic Chicken Bone Broth

1/2 cup / 120ml filtered water



fresh parsley

toasted almond flakes

dried fruit


*indicates optional ingredients


  1. Put all contents in a pan and place on a high heat until it comes to a boil.
  2. Reduce heat to a simmer for around 10-15 minutes. Scrape the sides on occasion to ensure all quinoa is cooked.
  3. Once all the liquid had evaporated turn the heat off and place a lid on the pan. Leave for five minutes. This allows the quinoa to steam and pop.
  4. After five minutes give the pot a good shake with the lid on and you should have perfectly fluffy sticky chicken quinoa.
  5. This can be set aside for cold salads and a little goes a long way. Normally the portion of quinoa doubles in size. Garnish with fresh parsley, toasted almond flakes and dried fruit if you want to go for a couscous style dish but really it’s delicious just as it is.

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