Quinoa Pilaf with Shredded Chicken

• 2 tablespoons coconut oil
• 1 small onion, diced
• 1 stalk celery, diced
• 3 carrots, diced
• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon Italian seasoning
• 1 teaspoon chopped fresh sage
• 1 cup shredded cooked chicken meat
• salt and black pepper to taste
• Heat the coconut oil in a saucepan over medium heat.
• Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes.
• Add the quinoa, chicken broth, Italian seasoning, and sage.
• Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes.
• Stir in the chicken meat; season with salt and pepper.