Almond and apricot quinoa with chai chicken

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Devin Hart

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This flavourful chicken and quinoa recipe is diabetes friendly, high in fibre and iron, and ready in just 30 minutes.

Serves: 4

Time to make: 30 mins

Ingredients

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1 ¼ cups quinoa
4 skinless chicken thighs, sliced in strips
1 tablespoon mixed spice
2 tablespoons sesame oil
70g sliced almonds
¾ cup dried apricots, finely diced
1 red capsicum, finely diced
1 orange, zest and juice
600g frozen green vegetables, steamed
fresh mint, to garnish (optional)

Instructions

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1 Cook quinoa following packet directions. Coat chicken with mixed spice. Heat oil in frying pan and cook chicken over a medium heat for 5-7 minutes or until cooked through.

2 Drain quinoa and toss with almonds, apricots, capsicum, orange zest and juice. Place chicken on top of quinoa and serve with greens. Garnish with fresh mint (if using).

Variations

Make it gluten free: Check mixed spice is gluten free

Nutrition Info (per serve)

Calories 598 cal

Kilojoules 2500 kJ

Protein 36 g

Total fat 25 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 20 g

Dietary fibre 12 g

Sodium 120 mg

Calcium 160 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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