Quinoa and chicken kedgeree
9
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Barbeque chicken goes a long way in this dish. Shred and add to quinoa and vegies for a quick and healthy dinner.
Ingredients
Quinoa
½ cup(s), (100g)
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Curry powder
1 tbs
Cauliflower
400 g, cut into small florets
Zucchini
2 medium, chopped
Chicken stock
½ cup(s), (125ml)
Frozen green peas
1 cup(s), (120g)
Cooked skinless whole chicken
500 g, shredded
Greek yoghurt, plain, low-fat, no added sugar
½ cup(s), (140g)
Fresh mint
2 tbs, finely chopped
Instructions
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.
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