Description

A hearty and nutritious Protein Packed Quinoa Pilaf made with fluffy quinoa, tender chicken, chickpeas, herbs, and a zesty lemon dressing. It’s full of texture, flavor, and protein — perfect for meal prep, healthy dinners, or a refreshing side dish.

Ingredients

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, 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

Juice of 2 lemons (about 1/4 cup)

1 teaspoon honey

1/2 cup tightly packed flat-leaf Italian parsley

Salt and pepper, to taste

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Instructions

Heat 2 tablespoons of olive oil in a medium pot over medium-low heat. Add onion and carrot, cooking for 5 minutes until softened.
Stir in garlic, curry powder, paprika, salt, and cumin. Cook for 1 minute to release aromas.
Add quinoa and toast for 2 minutes, stirring constantly for a nutty flavor.
Pour in chicken stock, chickpeas, and dried cherries (if using). Bring to a boil, then cover, reduce heat, and simmer for 18–25 minutes until quinoa is tender and liquid absorbed.
Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork.
Stir in diced rotisserie chicken, honey roasted almonds, and chopped parsley.
In a small blender, combine olive oil, lemon juice, honey, parsley, salt, and pepper. Blend until smooth and vibrant.
Drizzle the herb infusion over the quinoa mixture and toss gently to coat.
Serve warm or chilled, garnished with extra parsley if desired.

Notes

For a vegetarian version, skip the chicken and use vegetable stock.

Use toasted nuts or seeds for a nut-free alternative.

Red or tri-color quinoa can be used but may need extra cook time.

Add spinach, zucchini, or bell peppers for more vegetables.

For meal prep, store in the fridge up to 4 days and reheat with a splash of broth or olive oil.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8g
Sodium: 540mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 27g
Cholesterol: 45mg