QUINOA WITH CHICKEN AND LENTILS - FOOD NETWORK KITCHEN
This Middle Eastern-inspired dinner uses caramelized onions, aromatic spices, almonds and yogurt to create a budget-friendly meal with big flavor. Instead of the more usual rice, we’ve paired the dish with nutty, protein-packed quinoa.
Provided by Food Network Kitchen
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute. Add 1/2 cup water and scrape up any brown bits. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.
- Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes
- Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt.
Nutrition Facts : Calories 370 calorie, FatContent 14 grams, SaturatedFatContent 2.5 grams, CholesterolContent 25 milligrams, SodiumContent 590 milligrams, CarbohydrateContent 41 grams, FiberContent 8 grams, ProteinContent 20 grams, SugarContent 6 grams
QUINOA AND LENTIL PILAF RECIPE - NYT COOKING
Provided by Martha Rose Shulman
Total Time 15 minutes
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.
Nutrition Facts : @context http//schema.org, Calories 168, UnsaturatedFatContent 5 grams, CarbohydrateContent 23 grams, FatContent 6 grams, FiberContent 5 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 312 milligrams, SugarContent 2 grams
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QUINOA WITH CHICKEN AND LENTILS - FOOD NETWORK KITCHEN
From foodnetwork.com
Reviews 4
Total Time 40 minutes
Calories 370 calorie per serving
- Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt.
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