Quinoa with Pan-Seared Chicken
This dish features an abundance of fresh parsley with a subtle hint of mint. When combined with chicken, it becomes a nutritious meal rich in both fiber and protein.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 6 tbsp olive oil divided
- 1 lb boneless, skinless chicken breast cut into 1/2-inch pieces
- 1/2 tsp garlic powder
- 1 tsp salt divided
- 2 large tomatoes seeded & chopped
- 2 scallions finely chopped
- 2 cups fresh flat-leaf parsley (about 2 large bunches) finely chopped
- 1/2 cup fresh mint chopped
- 4 tbsp lemon juice
Instructions
- Bring the 2 cups of water to a boil.
- Add the quinoa, then reduce the heat to low. Cover it and let it cook for 15 minutes. Avoid opening the lid prematurely to prevent the quinoa from drying out.
- Take the pot off the heat and let it sit (covered) for an additional 20 minutes. The cooked quinoa will continue to release steam during this time, which will ensure your grains are light and airy. After it sits, using a regular fork to fluff the quinoa. This keeps the individual grains separate instead of mashing them together.
- Remove the pot from the heat and keep it covered for an extra 20 minutes. This allows the quinoa to steam, resulting in light and fluffy grains.After the resting period, use a regular fork to gently fluff the quinoa. This keeps the grains separate and prevents them from sticking together.
- Add the chicken along with any juices from the skillet to the quinoa.
- Add the tomatoes, scallions, parsley, and mint, then stir to combine.
- In a small bowl, whisk together the lemon juice, the remaining 4 tablespoons of oil, and 1/2 teaspoon of salt. Pour this mixture into the quinoa and chicken mixture, then stir to combine.
Notes
Recipe adapted from Diabetic Living Spring 2020 page 76