Lemony Zucchini and Basil Quinoa Pilaf with Chicken

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Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 cups quinoa, dry toasted and rinsed
4 cups vegetable or chicken broth
2 chicken breasts, cut into 1 inch pieces
Dash salt and pepper
2 zucchini, cut into ¼ inch pieces
1 cup basil leaves, torn up
2 lemons, juiced
¼ cup Parmesan cheese
½ cup slivered raw almonds

Rated: (5/5), based on 1 review

Lemony Zucchini and Basil Quinoa Pilaf with Chicken

Quinoa is a super food that has all 8 amino acids and couldn’t be easier to prepare. It is also high in protein. Toasting the quinoa in a dry pan then rinsing it gives more depth to the flavor.

Submitted by:
Domenica Catelli Domenica Catelli is the renowned chef and author of the best-selling cookbook, “Mom-a-licious!”. She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” and appears with Dr. Oz on XM radio

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Make It:

1. Sauté the onions and garlic in extra virgin olive oil in a medium sized pot. Add quinoa, chicken, a pinch of salt & pepper, and broth.
2. Bring to a boil, cover and reduce heat to low.
3. After 15 minutes remove lid and stir in zucchini, lemon juice, almonds and ¾ of the basil.
4. Turn heat off and replace lid for two minutes.
5. Finish with the remaining basil and Parmesan cheese. Add salt and pepper to taste.

Clean It:

Use filtered water to cook the quinoa, and consider substituting with one cup of vegetable stock to increase the flavor.

Green It:

Flatten pre-measured meat and poultry into thin filets or cutlets and cook them quickly in a pan. This can save significant amounts of energy as you won’t be roasting thick portions for a lengthy time in an energy-guzzling oven.