Healthy Quinoa Pilaf with Chicken and Vegetables

This healthy quinoa pilaf is the perfect balance of savoury and satisfying.

Quinoa is a superfood that's been all the rage for a while now. It's actually a seed, not a grain, so it's gluten-free and perfect for those with celiac disease or gluten intolerance. Quinoa is grown mainly in South America, particularly Peru, Bolivia, and Chile, but it's gaining popularity all over the world. It has a nutty flavor with a slight crunch, making it a versatile ingredient for both sweet and savory dishes. There are three main types of quinoa: white, red, and black, with similar nutritional values. One cup of cooked quinoa contains about 222 calories, 8 grams of protein, 5 grams of fiber, and valuable minerals like iron, magnesium, and phosphorus.

Now, let's talk about the recipe. This quinoa pilaf with chicken and vegetables is not only delicious and filling, but also a great option for weight loss and overall health. Quinoa is a low-calorie, high-fiber ingredient that keeps you full for longer, helping you avoid snacking on unhealthy foods. Chicken is a lean protein source that helps build muscle mass and boost metabolism. The vegetables add flavor, color, and valuable nutrients like vitamins A, C, and K. Plus, this recipe is customizable, so you can add or remove ingredients according to your taste and dietary requirements. Trust me, your taste buds and waistline will thank you for trying this quinoa pilaf.

Healthy Quinoa Pilaf with Chicken and Vegetables

Prep time: 15 mins Cooking time: 30-35 mins Serving Size: 4

Ingredients

• 1 cup quinoa

• 2 cups chicken broth

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and chopped

• 1 red bell pepper, chopped

• 1/2 teaspoon dried thyme

• Salt and pepper, to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and set aside.

2. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, and cover. Cook until the quinoa is tender and the liquid is absorbed, about 15-20 minutes.

3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes. Add the carrots and red bell pepper and cook until tender, about 5-7 minutes.

5. Stir in the thyme, cooked chicken, and cooked quinoa. Season with salt and pepper, to taste.

6. Serve hot and enjoy!

Notes:

• Feel free to add any other veggies you like to this recipe, such as broccoli or zucchini.

• You can also use vegetable broth instead of chicken broth to make this dish vegetarian.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.