One Pot Quinoa Pilaf

Quinoa Pilaf, brimming with wholesome goodness, features protein-rich quinoa, chicken, and chickpeas, complemented by veggies and a zesty lemon-herb sauce.

Quinoa Pilaf

Low-carb recipes are consistently the most requested type of recipes and today I have a protein-packed, lower-carb, flavor-packed winning dish! Quinoa Pilaf has quickly become a personal favorite and luckily, it’s really easy to make. It uses only one pot and minimal prep, especially if you employ some of the short-cut ideas I’ll discuss below.

Quinoa Pilaf contains protein in 3 forms — chicken, chickpeas, and quinoa. A lot of people are surprised to discover that quinoa is loaded with protein — in 1 cup there are 8 grams! But unlike a lot of plant-based proteins, quinoa is actually a complete protein; it contains all 9 essential amino acids that our bodies can’t make on their own.

It’s certainly a powerhouse ingredient, but beyond that, it’s got a delicious earthy, almost nutty flavor and an unforgettable texture. It’s the perfect base for this pilaf!

Quinoa Pilaf Tips

• The chicken stock makes a huge difference in this dish’s flavor. The better the stock, the better the pilaf will taste. My personal favorite is Swanson’s® chicken stock (not sponsored).
• Finely dice the carrot and onion. The more finely diced, the better they incorporate into the dish, and the better the end texture is.
• Let the quinoa stand after being cooked. While it may be tempting to rush the quinoa once it’s cooked, it does need time to stand and steam. This results in a better (fluffier) texture.

Shortcut ideas

• Rotisserie chicken. For the fastest possible prep time, I recommend getting rotisserie chicken meat that has already been pulled from the bones and shredded. It’s usually found in the deli area of most grocery stores.
• Buy pre-chopped produce. To save on prep time, purchase pre-diced onion and/or pre-diced carrots from the produce section of your store. Alternatively, many stores have frozen diced onions or frozen diced carrots that can be used in this pilaf. You can also save time by using jarred minced garlic. 
• Make the herb infusion ahead of time. If you’re going to be pressed on time, blend up the sauce that tops this pilaf up to a day in advance. Transfer the mixture to a Mason jar and refrigerate until ready to use. Be sure to shake or stir to re-combine everything before drizzling over the Quinoa Pilaf.

Quinoa Pilaf Variation Ideas

• Make it vegetarian: Replace the chicken stock with vegetarian stock and omit the chicken. For an additional protein boost, stir in some frozen peas.
• Make it vegan: Use the same changes above and this is also vegan!
• Dairy–free: Quinoa Pilaf is naturally dairy-free.
• Change out the beans: If you aren’t a fan of chickpeas, feel free to leave them out. After the Quinoa Pilaf is cooked, you can stir in some (drained and rinsed) white/cannellini beans instead.
• Swap the herbs: For a fun flavor variation replace the Italian parsley with cilantro or fresh mint.

Quinoa Pilaf FAQs

More ways to use quinoa

• Thai Quinoa Salad with a sweet peanut dressing
• Quinoa Chili with sweet potatoes
• Quinoa Fried Rice with veggies and soft-scrambled eggs
• Chicken Quinoa Bowl with a mango black bean salsa
• Crockpot Quinoa Tacos easiest prep recipe!

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5 from 2 votes

Protein Packed Quinoa Pilaf

By Chelsea Lords

Quinoa Pilaf is a hearty mix of protein-packed quinoa, chicken, chickpeas, veggies, and a bright lemon-herb sauce—wholesome, flavorful, and satisfying!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings (6 to 8 if served as a side)

Equipment

• Medium pot nonstick
• Small blender or food processor

Ingredients 

USMetric

 

1x2x3x

Quinoa Pilaf

• ▢ 2 tablespoons olive oil
• ▢ 1 cup finely diced yellow onion 1 medium onion
• ▢ 3/4 cup finely diced carrot 2 to 3 medium carrots
• ▢ 1-1/2 teaspoons finely minced garlic 2 to 3 cloves
• ▢ 1 cup white quinoa
• ▢ 1/4 teaspoon curry powder
• ▢ 1/4 teaspoon paprika
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground cumin
• ▢ 1 and 2/3rds cup chicken stock I like Swanson’s
• ▢ 1/3 cup coarsely chopped dried cherries optional, see note 1
• ▢ 1 (15.5-ounce) can chickpeas or garbanzo beans, drained and rinsed
• ▢ 1/3 cup honey roasted almonds
• ▢ 3 tablespoons finely chopped flat-leaf Italian parsley
• ▢ 1-1/2 cup diced rotisserie chicken

Herb Infusion

• ▢ 2-1/2 tablespoons olive oil
• ▢ 2 lemons
• ▢ 1 teaspoon honey
• ▢ 1/2 cup tightly packed flat-leaf Italian parsley

Instructions 

• Heat the olive oil in a medium nonstick pot (that has a fitted lid) over medium-low heat. Add diced onions and carrot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and seasonings and cook for 1 more minute. Add quinoa and cook, stirring constantly, for 2 minutes.
• Pour in the chicken stock, chickpeas, and optional dried cherries. Increase heat to high and bring to a boil. Once boiling, cover the pot with a lid and reduce to a simmer. Cook until liquid is absorbed and quinoa has “popped,” about 18–25 minutes. Remove from heat; let stand, covered, 5–10 minutes to steam.
• Meanwhile, prepare the remaining additions. Fluff quinoa with a fork and stir in the chicken to heat through. Add almonds and parsley and mix to combine.
• Meanwhile, prepare the herb infusion by adding the olive oil, 1/4 cup lemon juice, honey, parsley, and salt/pepper to taste (I add 1/4 teaspoon each) to a small blender or food processor. Blend until the parsley is broken down and all ingredients are incorporated. Drizzle the herb infusion over everything and gently toss to combine. Enjoy!

Recipe Notes

Note 1: Currants, raisins, or coarsely chopped dates can be used instead of dried cherries. If you’d like the dried fruit to be soft, add with chicken stock, but if you’d prefer them to retain their chewy texture, add them when adding the almonds.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warm.

Nutrition

Serving: 1serving | Calories: 780kcal | Carbohydrates: 84g | Protein: 41g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 509mg | Potassium: 911mg | Fiber: 10g | Sugar: 31g | Vitamin A: 10855IU | Vitamin C: 56mg | Calcium: 141mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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