Tag Archives: coconut oil

Quinoa Pilaf with Shredded Chicken

Who here knows how to pronounce quinoa? Hint…it’s a little tricky: keen-wah. It’s worth knowing how to say though, since it’s worth eating. It’s technically a seed but is considered to be a whole grain and it contains all 9 essential amino acids so it’s a great source of protein and can be subbed in nicely for rice in many recipes, as with this one. Some people eat it for breakfast like oatmeal too.

I first heard of quinoa about 10 years ago but my first experience with it wasn’t great so I avoided trying it again, until I had a newborn son and learned that quinoa is a galactagogue meaning that it helps with breast milk production (no, it won’t cause you to lactate so don’t worry guys). So I decided to give it another try with this easy recipe with minimal hands-on attention needed, perfect for a new mom, or anyone busy, really. Using supermarket rotisserie chicken and frozen veggies cuts down on the prep work quite a bit too.

We’ve made this dinner a bunch of times since my son was itty bitty. In fact he ate some of it tonight too. It tastes a bit like fried rice but with slightly nuttier flavor. For vegetarians this would be great with tofu or as a side dish without the chicken. Since it is a complete protein you really don’t need the tofu or chicken but I think it would feel a bit incomplete without something else if serving as an entree. Enjoy! And feel free to bring a batch to a new mom. I bet she would appreciate it! It reheats really nicely too so you can enjoy leftovers for lunch the next day.

Quinoa Pilaf

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Quinoa Pilaf with Shredded Chicken (adapted from allrecipes.com)

2 tablespoons coconut oil (refined does not have a coconut flavor)

1 small onion, diced

2 cups mixed frozen vegetables (such as carrots, peas, corn, and green beans)

1 cup uncooked quinoa

2 cups chicken broth

1 tablespoon Herbes de Provence (or Italian seasoning)

1 cup shredded cooked chicken meat (such as rotisserie chicken meat)

salt and freshly ground black pepper, to taste

Directions:

1. Heat the coconut oil in a medium saucepan over medium heat.

2. Once melted, add the onion and other vegetables and cook until soft.

3. Add in the quinoa, broth, and Herbes de Provence and bring to a boil, then reduce heat to medium-low, cover the saucepan, and let simmer for 20 minutes, until the liquid has been absorbed and the quinoa is soft.

4. Stir in the chicken and season with salt and pepper to taste.

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