Quinoa Pilaf, brimming with wholesome goodness, features protein-rich quinoa, chicken, and chickpeas, complemented by veggies and a zesty lemon-herb sauce.
Quinoa Pilaf
Low-carb recipes are consistently the most requested type of recipes and today I have a protein-packed, lower-carb, flavor-packed winning dish! Quinoa Pilaf has quickly become a personal favorite and luckily, it’s really easy to make. It uses only one pot and minimal prep, especially if you employ some of the short-cut ideas I’ll discuss below.
Quinoa Pilaf contains protein in 3 forms — chicken, chickpeas, and quinoa. A lot of people are surprised to discover that quinoa is loaded with protein — in 1 cup there are 8 grams! But unlike a lot of plant-based proteins, quinoa is actually a complete protein; it contains all 9 essential amino acids that our bodies can’t make on their own.
It’s certainly a powerhouse ingredient, but beyond that, it’s got a delicious earthy, almost nutty flavor and an unforgettable texture. It’s the perfect base for this pilaf!
Quinoa Pilaf Tips
- The chicken stock makes a huge difference in this dish’s flavor. The better the stock, the better the pilaf will taste. My personal favorite is Swanson’s® chicken stock (not sponsored).
- Finely dice the carrot and onion. The more finely diced, the better they incorporate into the dish, and the better the end texture is.
- Let the quinoa stand after being cooked. While it may be tempting to rush the quinoa once it’s cooked, it does need time to stand and steam. This results in a better (fluffier) texture.
Quick Tip
Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish.
Shortcut ideas
- Rotisserie chicken. For the fastest possible prep time, I recommend getting rotisserie chicken meat that has already been pulled from the bones and shredded. It’s usually found in the deli area of most grocery stores.
- Buy pre-chopped produce. To save on prep time, purchase pre-diced onion and/or pre-diced carrots from the produce section of your store. Alternatively, many stores have frozen diced onions or frozen diced carrots that can be used in this pilaf. You can also save time by using jarred minced garlic.
- Make the herb infusion ahead of time. If you’re going to be pressed on time, blend up the sauce that tops this pilaf up to a day in advance. Transfer the mixture to a Mason jar and refrigerate until ready to use. Be sure to shake or stir to re-combine everything before drizzling over the Quinoa Pilaf.
Quinoa Pilaf Variation Ideas
- Make it vegetarian: Replace the chicken stock with vegetarian stock and omit the chicken. For an additional protein boost, 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 the Quinoa Pilaf is cooked, you can stir in some (drained and rinsed) white/cannellini beans instead.
- Swap the herbs: For a fun flavor variation replace the Italian parsley with cilantro or fresh mint.
Quinoa Pilaf FAQs
A pilaf is typically a rice dish that involves cooking the grain in stock or broth, adding spices and other ingredients such as vegetables or meat. For this recipe, we’re replacing the rice with quinoa for a lower-carb, higher-protein alternative.
- Cooking quinoa in chicken stock, as opposed to water, infuses it with incredible flavor.
- Seasonings: Curry powder, paprika, and cumin add so much flavor to the quinoa.
- Aromatics: The onion, garlic, and carrot add a lot of flavor to the quinoa.
- Salt: One of the biggest mistakes with making quinoa is not seasoning it. Just like pasta or rice, quinoa needs salt!
Quinoa has a sweet, almost nutty flavor. It should never taste bitter, but if it does, it’s because quinoa has a bitter saponin coating that needs to be rinsed off before cooking. Either purchase pre-rinsed quinoa or rinse it in a fine-mesh sieve under cool water.
Because this quinoa is cooked in a seasoned broth, with chickpeas, a plethora of veggies, and chicken, it’s definitely hearty enough to be a meal by itself. It can also be a great side dish. If serving this pilaf as a side dish, I’d recommend leaving out the chicken and serving it with one of the following meals:
More ways to use quinoa
- Thai Quinoa Salad with a sweet peanut dressing
- Quinoa Chili with sweet potatoes
- Quinoa Fried Rice with veggies and soft-scrambled eggs
- Chicken Quinoa Bowl with a mango black bean salsa
- Crockpot Quinoa Tacos easiest prep recipe!
Protein Packed Quinoa Pilaf
Equipment
- Medium pot nonstick
- Small blender or food processor
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 curry powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 and 2/3rds cup 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 Italian parsley
- 1-1/2 cup diced rotisserie chicken
Herb Infusion
- 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.
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!