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Photo of Quinoa and chicken kedgeree by WW

Quinoa and chicken kedgeree

7 - 9
PersonalPoints™ per serving
Total Time
27 min
15 min
12 min
Barbeque chicken goes a long way in this dish. Shred and add to quinoa and vegies for a quick and healthy dinner.



½ cup(s), (100g)

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Curry powder

1 tbs


400 g, cut into small florets


2 medium, chopped

Chicken stock

½ cup(s), (125ml)

Frozen green peas

1 cup(s), (120g)

Cooked skinless whole chicken

500 g, shredded

Low-fat Greek yoghurt

½ cup(s), (140g)

Fresh mint

2 tbs, finely chopped


  1. Place the quinoa in a saucepan with ½ cup (125ml) water. Bring to the boil. Reduce heat. Simmer, covered for 12 minutes or until all the liquid is absorbed and quinoa is fluffy. Drain.
  2. Meanwhile, heat the oil in a large deep frying pan over medium heat. Cook the onion, stirring, for 4 minutes, until softened. Stir in the curry powder and cook for 1 minute or until fragrant. Add the cauliflower, zucchini and stock. Cover and cook, stirring occasionally, for 5 minutes or until tender. Uncover, stir in the peas and cook until the liquid has evaporated.
  3. Stir in the quinoa and chicken, and cook, stirring, until heated through. Season. Serve with the combined yoghurt and mint.


SERVING SUGGESTION: Salad of 50g watercress sprigs drizzled with lemon juice.