Quinoa Pilaf

This easy quinoa pilaf dish came to me as an idea one day. I was preparing to do my rice pilaf (plov) because I needed something quick and easy to make for lunch, and I know that everyone loves plov in our family. Then I thought to myself, can I make this plov any healthier? And right away I remembered about my favorite nutrition book, The Men’s Health Big Book of Food and Nutrition.

I always like to read it for healthy eating inspiration. It said that white rice had little protein, lots of carbs and no fiber at all. Now I tried making plov with brown rice before, which has better nutritional value, and it turned out good, but not as delicious as the regular white rice pilaf. So as I flipped the page to look at quinoa’s nutritional facts and I found out that quinoa had twice as much of protein than white rice and a lot less carbs. In fact, most of those carbs were fiber! Now I love making quinoa to add to my salads and sides so I figured it would be worth the try to make it into a pilaf.

And guess what? I was so surprised on how good it turned out! Honestly, I didn’t expect it to turn out so delicious. It was all gone within minutes! As soon as my husband tried it, he said he has been craving something like that all day. So, since everyone in my family loved it, I decided to share it with you. Hope you enjoy it as much as we did.

ingredients for chicken quinoa pilaf kitchendevelopment.com

Ingredients:

  • 1 lb. Boneless Skinless Chicken Thighs
  • 2 Cups Water
  • 1 1/2 Cups Quinoa
  • 1 Carrot medium
  • 1 small onion or half of large onion
  • 2 cloves of garlic
  • 3 Tablespoons Olive Oil
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cumin (optional)

How to Make Quinoa Pilaf

cubed chicken thighscubed chicken thighs in frying pan

Rinse the chicken in cold water, pat it dry with a paper towel then cut into 1/2 inch cubes. Place in a frying pan. Add 1 teaspoon salt, 1/4 teaspoon ground pepper, 1/4 teaspoon cumin and 3 tablespoons olive oil. Turn the heat on medium high and fry for about 10 minutes or until the chicken is lightly browned stirring occasionally.

browned chickenfried chicken in pan

When the chicken is done, transfer it into a medium sized pot. Make sure you leave the leftover oil in the frying pan for the onion and carrots. If you don’t, you can add a couple more tablespoons of olive oil later.

While the chicken is browning, you can go ahead and chop the onions and shred the carrots.

chopped onions shredded carrots in frying pansautéed onions carrots and garlic

Place your chopped onions and carrots in the frying pan and sauté for about 10 minutes on medium heat until the onions are translucent. Add minced garlic and keep sautéing for another minute and turn off the heat.

uncooked quinoa water chicken in pan kitchendevelopment.comquinoa water chicken sautéed onions in pan

Add 2 cups of water, 1 1/2 cups of quinoa and 1/2 teaspoon salt to the pot with the chicken. Bring to a boil and them simmer on low heat for about 20 min. After quinoa is done add the sautéed onion mixture to the pot and mix well. Cover with a lid, turn off the heat and let rest for at least 10 min before serving.

 

quinoa chicken pilafQuinoa Chicken Pilaf Nutrition Factsquinoa chicken pilaf

Quinoa Pilaf
 
This easy and delicious quinoa pilaf is filled with chicken and sautéed onions and carrots. Perfect choice for a healthy dinner.
Author:
Ingredients
  • INGREDIENTS:
  • 1 lb. Boneless Skinless Chicken Thighs
  • 2 Cups Water
  • 1½ Cups Quinoa
  • 1 Carrot medium
  • 1 small onion or half of large onion
  • 2 cloves of garlic
  • 3 Tablespoons Olive Oil
  • 1½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cumin (optional)
Instructions
  1. Rinse the chicken in cold water, pat it dry with a paper towel then cut into ½ inch cubes. Place in a frying pan. Add 1 teaspoon salt, ¼ teaspoon ground pepper, ¼ teaspoon cumin and 3 tablespoons olive oil.
  2. Turn the heat on medium high and fry for about 10 minutes or until the chicken is lightly browned stirring occasionally.
  3. When the chicken is done, transfer it into a medium sized pot. Make sure you leave the leftover oil in the frying pan for the onion and carrots. If you don't, you can add a couple more tablespoons of olive oil later.
  4. While the chicken is browning, you can go ahead and chop the onions and shred the carrots.
  5. Place your chopped onions and carrots in the frying pan and sauté for about 10 minutes on medium heat until the onions are translucent. Add minced garlic and keep sautéing for another minute and turn off the heat.
  6. Add 2 cups of water, 1½ cups of quinoa and ½ teaspoon salt to the pot with the chicken. Bring to a boil and them simmer on low heat for about 20 min. After quinoa is done add the sautéed onion mixture to the pot and mix well. Cover with a lid, turn off the heat and let rest for at least 10 min before serving.