Indian Chicken Quinoa Pilaf
SERVES 2 | PREP 10mins | COOK 25mins
Need a protein kick? Indian-spiced chicken and quinoa to the rescue!
Ingredients
- 2 tsp olive oil
- 250g chicken thigh fillets, cut into 5cm pieces
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 fresh long green chilli, seeded & finely chopped
- 1 tsp ground cumin
- 1/2 tsp black mustard seeds
- 1/2 tsp ground turmeric
- 1/4 cup quinoa
- 1/2 cup chicken stock
- 1/4 cup frozen peas, defrosted
- 2 cups broccoli florets
- 10g cashews, toasted
- 1/4 cup fresh coriander, chopped coarsely
Method
- Heat a large saucepan over high heat. Drizzle with 1 tsp of oil, add chicken and lightly cook, turning occasionally until brown all over. Remove chicken from pan and set aside.
- Drizzle remaining oil in the pan, add onion and cook for a few minutes or until onion softens. Add garlic, chilli, cumin, mustard seeds and turmeric and cook for one minute, stirring.
- Add quinoa, stock and chicken and bring to the boil. Reduce to a simmer then cover and cook for 15-20 minutes. Add peas and broccoli to the pot in the last 10 minutes and continue to cook until liquid is absorbed and quinoa is tender.
- Stir through cashews and coriander to serve.
