I love this recipe because it’s simple, nourishing, and full of protein, thanks to quinoa, chickpeas, and chicken. The lemon-herb infusion brings everything to life with its fresh, zesty flavor, while the almonds add a satisfying crunch. It’s a dish that feels light but keeps me full for hours. Whether I serve it as a main course or a side, it always tastes fresh, balanced, and deeply flavorful. Plus, it reheats beautifully, making it perfect for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Quinoa Pilaf: 2 tablespoons olive oil 1 cup finely diced yellow onion (1 medium onion) 3/4 cup finely diced carrot (2 to 3 medium carrots) 1 1/2 teaspoons finely minced garlic (2 to 3 cloves) 1 cup white quinoa 1/4 teaspoon yellow curry powder 1/4 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 2/3 cups chicken stock 1/3 cup coarsely chopped dried cherries (optional) 1 (15.5-ounce) can chickpeas or garbanzo beans, drained and rinsed 1/3 cup honey roasted almonds 3 tablespoons finely chopped flat-leaf parsley 1 1/2 cups diced rotisserie chicken
Herb Infusion: 2 1/2 tablespoons olive oil 2 lemons 1 teaspoon honey 1/2 cup tightly packed flat-leaf Italian parsley
Directions
I start by heating olive oil in a medium nonstick pot over medium-low heat. I add the diced onion and carrot, cooking for about 5 minutes until they become soft and translucent. Then I stir in the garlic along with the curry powder, paprika, salt, and cumin, letting them cook for another minute to release their aroma.
Next, I add the quinoa and toast it for about 2 minutes while stirring constantly. This step gives the pilaf a wonderful nutty flavor. Then I pour in the chicken stock, chickpeas, and dried cherries (if I’m using them). I bring everything to a boil, then cover the pot, reduce the heat, and let it simmer for 18–25 minutes until the quinoa has absorbed all the liquid and the grains have popped open. Once cooked, I remove the pot from heat and let it stand, covered, for about 5–10 minutes to steam.
After steaming, I fluff the quinoa gently with a fork and stir in the diced rotisserie chicken, allowing it to heat through. Then I mix in the honey roasted almonds and chopped parsley for added crunch and freshness.
Meanwhile, I prepare the herb infusion. In a small blender or food processor, I combine olive oil, 1/4 cup lemon juice, honey, parsley, and a pinch of salt and pepper. I blend until the parsley is finely broken down and the dressing is smooth and vibrant. Finally, I drizzle this herb mixture over the pilaf and toss everything gently to coat it evenly.
Servings and Timing
This recipe makes about 4 servings (or 6–8 if served as a side) and takes approximately 45 minutes in total — 15 minutes for prep and 30 minutes for cooking.
Variations
Sometimes I swap the chicken for grilled shrimp or tofu for a different source of protein. For a vegetarian version, I skip the chicken altogether and add extra chickpeas or some sautéed mushrooms. I’ve also used dried cranberries or chopped dates instead of cherries, depending on what I have on hand. To make it extra citrusy, I add lemon zest to the herb infusion. If I want a little more spice, I sprinkle in a dash of chili flakes or smoked paprika.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I either microwave it or warm it in a skillet over low heat with a splash of chicken stock or olive oil to restore the moisture. It also tastes great cold as a salad-style dish, especially on warm days.
FAQs
Can I use a different grain instead of quinoa?
Yes, I sometimes use couscous, bulgur, or brown rice, but quinoa keeps it the most protein-packed.
Can I make this vegan?
Absolutely — I use vegetable broth instead of chicken stock and skip the chicken.
What can I use instead of honey roasted almonds?
I like swapping them for toasted cashews, pistachios, or plain almonds for a different crunch.
How do I make it nut-free?
I replace the almonds with roasted pumpkin or sunflower seeds for a nut-free version.
Can I use red or tri-color quinoa?
Yes, any type of quinoa works; just note that red quinoa may take a few minutes longer to cook.
Can I add more vegetables?
Definitely — I often stir in spinach, bell peppers, or zucchini for extra color and nutrition.
How can I make it more citrusy?
I add lemon zest or a bit more lemon juice to the herb infusion for extra brightness.
Can I prepare this ahead of time?
Yes, it’s perfect for meal prep — I make it a day ahead and store it chilled until ready to serve.
How can I keep quinoa from turning mushy?
I make sure to simmer gently and let it steam after cooking so it stays fluffy and separate.
Can I serve this cold?
Yes, it’s delicious cold as a quinoa salad with a refreshing lemon-herb flavor.
Conclusion
This Protein Packed Quinoa Pilaf is one of my favorite nourishing meals — light, vibrant, and full of flavor. I love how the quinoa, chickpeas, and chicken create a hearty base, while the lemon-herb infusion ties everything together with freshness and zing. Whether I enjoy it warm for dinner or chilled as a meal prep option, it always leaves me feeling full, energized, and completely satisfied.
