Quinoa Pilaf
This tasty Quinoa Pilaf is loaded with good-for-you ingredients. Quinoa, chicken, and chickpeas form the protein-packed base. We add lots of veggies and an incredible lemon-herb sauce to finish it off. Healthful, hearty, and so much flavour. Low-carb recipes are consistently the most requested type of recipes and today I have a protein-packed, lower-carb, flavour-packed winning dish. Quinoa Pilaf has quickly become a personal favourite 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 flavour and an unforgettable texture. It's the perfect base for this pilaf.
Quinoa Pilaf:
2 Tbsp. extra-virgin olive oil
1 cup yellow onion, finely diced (about 1 medium onion) (135 g)
¾ cup carrot, finely diced (about 2-3 medium carrots) (101 g)
1½ tsp. garlic, finely minced (about 2-3 cloves)
1 cup white quinoa (180 g)
¼ tsp. curry powder
¼ tsp. paprika
½ tsp. fine sea salt
½ tsp. ground cumin
1 2/3rds cup chicken stock (400 g)
1/3 cup dried cherries, coarsely chopped (45 g)
1 can (15½ oz) chickpeas (garbanzo beans), drained and rinsed (439 g)
1/3 cup almonds, honey roasted (36 g)
3 Tbsp. flat-leaf Italian parsley, finely chopped
1½ cup rotisserie chicken, diced (190 g)
Herb Infusion:
2½ Tbsp. extra-virgin olive oil (30 g)
¼ cup lemon juice, freshly squeezed (58 g)
1 tsp. pure honey
½ cup flat-leaf Italian parsley, tightly packed (11 g)
For the Quinoa Pilaf:
Heat the olive oil in a medium non-stick pot (that has a fitted lid) over medium-low heat. Add the diced onions and carrot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and seasonings and cook for 1 more minute. Add the quinoa and cook, stirring constantly, for 2 minutes.
Quinoa Pilaf Cont.:
Pour in the chicken stock, chickpeas, and optional dried cherries. Increase the 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, for 5-10 minutes to steam.
Chicken and Almonds:
Meanwhile, prepare the remaining additions. Fluff quinoa with a fork and stir in the chicken to heat through. Add in the almonds and parsley and mix to combine.
Herb Infusion:
Meanwhile, prepare the herb infusion by adding the olive oil, lemon juice, honey, parsley, and salt/pepper to taste (I add ¼ tsp. 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.
Makes 4 servings as a main, or 6-8 servings as a side.
Cook's Notes:
- 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 into the pilaf when adding in the almonds.