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.