Protein Packed Quinoa Pilaf
Quinoa Pilaf is a hearty mix of protein-packed quinoa, chicken, chickpeas, veggies, and a bright lemon-herb sauce—wholesome, flavorful, and satisfying!
Servings: 4 servings (6 to 8 if served as a side)
Cost: $6.72
Equipment
- Medium pot nonstick
- Small blender or food processor
Ingredients
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!
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