Ingredients
1 cup quinoa
2 tsp vegetable oil
1 large onion
sliced finely
2 cloves garlic
minced
2 tsp mustard seeds
2 tsp garam marsala
3 cups chicken stock
(750ml)
400g skinless chicken breast
sliced finely
1 cup frozen peas
thawed
70g spinach leaves
finely sliced
¼ cup light coconut milk
(70mls)
coriander
to garnish
Allergy Advice
Contains Nuts
Equipment
- 1 strainer
- 1 large non-stick frying pan
Instructions
- Place quinoa in a strainer and rinse well. Set aside.
- Heat oil in a large non-stick frying pan and add onion, garlic and mustard seeds with a pinch of salt.
- Cook on low heat for 8 minutes or until onion is soft and translucent.
- Add garam marsala, quinoa and stock. Stir to combine, turn up the heat a little and bring to a simmer.
- Add chicken breast and stir through. Reduce the heat to low, cover and gently simmer pilaf for 15 minutes before adding peas and spinach leaves.
- Continue to cook until liquid has been absorbed and quinoa is soft and fluffy. Add coconut milk and heat through.
- Serve with a sprinkling of coriander.
Notes
Tip
Quinoa is high in protein and iron and is just so good for you. But sometimes it can be bitter and rinsing helps to remove any bitterness.
Tip
This will feed 4 for dinner with 1-2 lunches left over.
Variation
I use chicken breasts to keep the fat and kilojoules down, but if you prefer chicken thighs feel free to use them.
