Quinoa pilaf with chicken recipe

Ingredients

• Oil spray
• 200 g chicken breast fillet, cut into 2 cm pieces
• ½ small onion, finely chopped
• 1 garlic clove, crushed
• ½ teaspoon garam masala
• ¼ teaspoon ground turmeric
• 60 g quinoa
• 150 ml reduced-salt vegetable stock
• 140 g broccoli, cut into florets
• 60 g frozen peas
• 60 g dried cranberries
• 20 g unsalted cashew nuts
• 2 tablespoons fresh coriander leaves
• 200 g low-fat plain yoghurt

1. Heat a large saucepan over medium-high heat and spray with oil spray. Add half the chicken and cook for 5 minutes or until browned, stirring occasionally. Set aside on a plate. Repeat with the remaining chicken and set aside.
2. Reheat the saucepan over medium heat and spray lightly with oil spray. Add the onion and cook for 5 minutes or until soft and translucent, stirring occasionally. Add the garlic, garam masala and turmeric and cook for 1 minute or until fragrant, stirring constantly.
3. Add the quinoa, stock and chicken and bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 15–20 minutes or until the liquid is absorbed and the quinoa is tender.
4. Fill a saucepan with water until 5 cm deep and insert a steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium.
5. Add the broccoli florets and steam, covered, for 3 minutes. Add the peas and steam for a further 2–3 minutes or until both the broccoli and peas are tender.
6. Add the broccoli and peas to the chicken and quinoa mixture and stir gently to combine.
7. To serve, place the pilaf in two serving bowls. Sprinkle over the cranberries, cashews and coriander and drizzle over the yoghurt.