Lemony Zucchini and Basil Quinoa Pilaf with Chicken
Another new favorite! This was like making a (yummy) casserole on the stovetop, and it could definitely serve 6 (or more) people. This was the first time I saw a recipe that said to “dry-toast” the quinoa but I looked it up–you just cook the quinoa in a pan on medium-low heat for 5 minutes, stirring constantly.
Quinoa is a superfood that has all 8 amino acids and couldn’t be easier to prepare. It is also high in protein. Toasting the quinoa in a dry pan then rinsing it gives more depth to the flavor.
Serves: 6
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 cups quinoa, dry toasted and rinsed
- 4 cups vegetable or chicken broth
- 2 chicken breasts, cut into 1 inch pieces
- Dash salt and pepper
- 2 zucchini, cut into ¼ inch pieces
- 1 cup basil leaves, torn up
- 2 lemons, juiced
- ¼ cup Parmesan cheese
- ½ cup slivered raw almonds
Directions:
- Sauté the onions and garlic in extra virgin olive oil in a medium sized pot. Add quinoa, chicken, a pinch of salt, pepper, and broth.
- Bring to a boil, cover and reduce heat to low.
- After 15 minutes remove lid and stir in zucchini, lemon juice, almonds and ¾ of the basil.
- Turn heat off and replace lid for two minutes.
- Finish with the remaining basil and Parmesan cheese. Add salt and pepper to taste.
Source: Mom-A-Licious
