This Quinoa Pilaf brings together protein-rich quinoa, juicy chicken, and creamy chickpeas, all tossed with veggies and finished with a zesty lemon-herb sauce.
author’s note
Quinoa Pilaf That Will Have You Scraping the Bowl Clean!
In my latest Instagram poll, the most requested recipes were for high-protein meals, and this Quinoa Pilaf delivers with chicken, chickpeas, and quinoa. Most people are surprised to learn that just one cup of quinoa has 8 grams of protein!
But honestly, what keeps me coming back isn’t just the protein. It’s how good it is. The nutty quinoa, juicy chicken, and creamy chickpeas soak up that lemon-herb sauce in the best way. I could happily eat this for every meal and never get tired of it.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Quinoa | Rinse before cooking to remove bitterness. Swap with farro or brown rice if you prefer. |
| Chicken | Use rotisserie chicken to save time, or leave it out for vegetarian. |
| Chickpeas | Swap with cannellini beans or white beans. |
| Carrots & Onion | Dice finely so they mix in better. Pre-diced or frozen work great. |
| Chicken Stock | The better the stock, the better the pilaf tastes. Veggie stock works too. |
| Lemon-Herb Sauce | Make ahead and store in the fridge for up to 2 days. Try cilantro or mint instead of parsley. |
Quinoa Pilaf Tips
- The chicken stock makes a big difference in flavor. My favorite is Swanson’s chicken stock.
- Finely dice the carrot and onion so they blend in better and improve the texture.
- Let the quinoa stand after cooking so it steams and turns out fluffier.
Quick Tip
Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe.
Storage
Store leftover quinoa pilaf in an airtight container in the fridge for 3–4 days. Reheat on the stove with a splash of stock or water to loosen. This dish doesn’t freeze well since the quinoa can turn mushy.
More Ways To Use Quinoa:
Protein Packed Quinoa Pilaf
Equipment
- Medium pot nonstick
- Small blender or food processor
Ingredients
- 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 I like Swanson’s
- 1/3 cup coarsely chopped dried cherries optional, see note 1
- 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
- 2-1/2 tablespoons olive oil
- 2 lemons
- 1 teaspoon honey
- 1/2 cup tightly packed flat-leaf Italian parsley
Instructions
- Heat the olive oil in a medium nonstick pot (that has a fitted lid) over medium-low heat. Add diced onions and carrot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and seasonings and cook for 1 more minute. Add quinoa and cook, stirring constantly, for 2 minutes.
- Pour in the chicken stock, chickpeas, and optional dried cherries. Increase heat to high and bring to a boil. Once boiling, cover the pot with a lid and reduce to a simmer. Cook until liquid is absorbed and quinoa has “popped,” about 18–25 minutes. Remove from heat; let stand, covered, 5–10 minutes to steam.
- Meanwhile, prepare the remaining additions. Fluff quinoa with a fork and stir in the chicken to heat through. Add almonds and parsley and mix to combine.
- Meanwhile, prepare the herb infusion by adding the olive oil, 1/4 cup lemon juice, honey, parsley, and salt/pepper to taste (I add 1/4 teaspoon each) to a small blender or food processor. Blend until the parsley is broken down and all ingredients are incorporated. Drizzle the herb infusion over everything and gently toss to combine. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Make it vegetarian: Use vegetarian stock instead and omit the chicken. Want more protein? Stir in some frozen peas.
- Make it vegan: Use the same changes above and this is also vegan!
- Dairy–free: Quinoa Pilaf is naturally dairy-free.
- Change out the beans: If you aren’t a fan of chickpeas, feel free to leave them out. After cooking the Quinoa Pilaf, you can stir in some (drained and rinsed) white or cannellini beans instead.
- Swap the herbs: Swap parsley with cilantro or mint instead for a fresh twist.
I saw this recipe last night and I went to the store this morning to get some ingredients. I got a box called Success 10 Minute Boil in Bag Quinoa instead of regular Quinoa. Can I still use the Boil in Bag? I am eager to try this recipe. I like one pot recipes.
I saw the recipe yesterday and I went to the store to get some ingredients. Without really looking, I picked up a box of Success 10 minute Boil In Bag Quinoa. I am wondering if this will work.
I’m so sorry to not be of more help but I’ve never tried boil in bag quinoa so I’m really not sure how it would work! I think it might just be done sooner; so check it more frequently.
My husband has asked me to start cooking with black beans and I love the look of this recipe (we eat quinoa All. The. Time) but at what point do I add black beans? With the quinoa, at the end, or…? Thanks!!
If you are talking about black beans from a can, I would probably stir them in near the end (drained and rinsed) when you add in the chicken. Hope that helps 🙂
This dish is so delicious I made it two nights in a row!! I’ve gone from never having used quinoa to loving it in one super easy meal. I definitely think that this is going to be my go-to easy meal in the future. Thank you so much!
So, so glad to hear!! Thanks for your kind comment 🙂
This dish looks so yummy! And your pictures look awesome! I would probably eat this everyday if I could 🙂
Thank you so much Ashley! 🙂
I am such a big fan of one pot meals and this one looks delicious! I love how you can have a well balanced meal ready quick on a busy night with a recipe like this! I can’t wait to give it a try.
It is one of my new favorite dinners:) Thanks so much for your comment and for the pin Shannon!
I’m loving this dish, Chelsea! I love quinoa and it’s packed with so many fresh veggies and chicken. I would eat this any day of the week. Pinning!
Haha I’ve been eating it everyday this week for lunch! Thanks for the pin Marcie 🙂
Love all of the colors in this dish!! I love quick and healthy dinners like this!
Thank you Taylor!
Yum, I’ve never tried the tri-colored quinoa either – looks so fun and colorful in this dish! One-pot quick dinners are always a good thing and I love all the veggies in here – looks delicious 🙂
Thank you Kelly!