Get 3 months FREE*
Start today
Photo of Indian-spiced quinoa and chicken pilaf by WW

Indian-spiced quinoa and chicken pilaf

2 - 8
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Use quinoa to create this modern pilaf. Light and fluffy, this Indian main is finished perfectly with fragrant coriander.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Butternut pumpkin

500 g, cut into 2cm pieces

Raw skinless chicken breast

450 g, fat trimmed, coarsley chopped

Curry powder

2 tsp, (mild)


1 cup(s), (200g), white

Chicken stock

1½ cup(s), (375ml), reduced-salt

Frozen green peas

1½ cup(s), (180g)


2 bunch(es)

Fresh coriander

½ cup(s)


  1. 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.
  2. 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.
  3. Meanwhile, boil, steam or microwave broccolini for 2 minutes or until just tender. Drain. Sprinkle pilaf with coriander and serve with broccolini.


TIP: You can use 1 tablespoon mild Indian curry paste (such as korma) instead of curry powder.