Indian-spiced quinoa and chicken pilaf
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Use quinoa to create this modern pilaf. Light and fluffy, this Indian main is finished perfectly with fragrant coriander.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Butternut pumpkin
500 g, cut into 2cm pieces
Skinless chicken breast
450 g, fat trimmed, coarsley chopped
Curry powder
2 tsp, (mild)
Quinoa
1 cup(s), (200g), white
Chicken stock
1½ cup(s), (375ml), reduced-salt
Frozen green peas
1½ cup(s), (180g)
Broccolini
2 bunch(es)
Fresh coriander
½ cup(s)
Instructions
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.
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