Ingredients
Equipment
Method
Prep
- Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear; set aside.
- Trim any excess fat from the chicken and pat it dry. Peel and dice the carrot and finely chop the parsley.
Cook the Quinoa & Vegetables
- In a small pot, bring 2 cups of water to a gentle boil, add the rinsed quinoa, reduce heat to low, cover and simmer 12–15 minutes until the water is absorbed and the quinoa is tender. Stir in the diced carrot and frozen peas in the last 3–4 minutes of cooking to soften them through.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork and allow to cool slightly.
Poach the Chicken
- Place the chicken breast in a medium saucepan and add enough cold water (about 4 cups) to cover by an inch. Bring water to a gentle simmer over medium heat, then reduce to low and poach the chicken for 12–15 minutes until fully cooked through (no pink inside).
- Remove the chicken to a cutting board, let rest 5 minutes, then shred or dice into bite-size pieces appropriate for your dog.
Assemble & Serve
- In a large bowl combine the cooked quinoa, carrots, peas, shredded chicken, and pumpkin puree. Stir in 1 tablespoon olive oil, 1 tablespoon ground flaxseed, and the chopped parsley until evenly distributed.
- Portion into four small servings. Let cool to lukewarm before serving. Store extras in the refrigerator or freeze single portions as desired.
Notes
Storage & Reheating
Variations
FAQs
Conclusion
Important Reminders
