Indian-spiced quinoa and chicken pilaf
1 medium, finely chopped
pumpkin, butternut, raw
500 g, cut into 2cm pieces
skinless chicken breast
450 g, fat trimmed, coarsley chopped
2 tsp, (mild)
1 cup(s), (200g), white
1½ cup(s), (375ml), reduced-salt
frozen green peas
1½ cup(s), (180g)
- Heat oil in a large saucepan over high heat. Cook onion and pumpkin, stirring, for 3 minutes or until onion has softened. Add chicken and curry powder. Stir to coat.
- Add quinoa and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until quinoa is almost tender. Stir in peas. Cook, covered, for 5 minutes or until liquid has absorbed and peas are tender.
- Meanwhile, boil, steam or microwave broccolini for 2 minutes or until just tender. Drain. Sprinkle pilaf with coriander and serve with broccolini.