Chicken Quinoa Stew

1  tablespoon		evoo
1/2  cup		large onion, chopped
5		stalks celery,s chopped
4		large carrots,s peeled and sliced
2  cups		sweet pepper, chopped
1/2  cup		large zucchini, quartered and sliced
64  ounces		chicken broth
15  ounces		diced tomatoes
2-1/2  cups		medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars)
3  cups		cooked quinoa
8  ounces		medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
2  tablespoons		Dijon Mustard
1  tablespoon		Hot Sauce (Cholula brand is good)
2  pints		Kosher Salt, fresh cracked black pepper, Garlic Salt (Lawry's is good), and Parsley to taste
1-1/2		fresh parsley choppes

Tip: For nutritional information on all the ingredients in Chicken Quinoa Stew just click on each ingredient name. Then adjust the serving size for any Chicken Quinoa Stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.