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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Quinoa adds a tasty nutty flavour to this recipe and bumps up the protein in this recipe alongside the chicken and beans.
1 Heat a drizzle of oil in a large saucepan over a high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic and lemon rind and cook, stirring, for 1 minute or until fragrant. Add chicken and cook, stirring occasionally, for 3 minutes or until browned
2 Add quinoa and stock to pan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until stock has almost evaporated. Add broccoli, green beans and red kidney beans, stirring to combine. Cover and cook for a further 2–3 minutes or until stock has evaporated. Remove pan from heat and set aside, covered, to steam for 3–4 minutes.
3 Season with freshly ground black pepper and stir through currants and parsley. Serve pilaf topped with extra parsley and lemon rind.
If you like, substitute the quinoa with bulgar wheat, brown rice, wild black rice or jasmine rice.
Calories 390 cal
Kilojoules 1639 kJ
Total fat 9.8 g
Saturated fat 1.7 g
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