Quinoa with Chicken and Lentils
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
This low-calorie Middle Eastern-inspired dinner uses darkly browned onions and a few spices to develop big flavor without relying on extra[ fat. A small amount of leftover rotisserie chicken makes this balanced meal budget-friendly, too.]
- 1 cup quinoa
- 1 15 -ounce can lentils, strained and rinsed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Zest and juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 1 cup shredded rotisserie chicken, white meat with skin removed
- 2 cups whole frozen green beans
- 2 tablespoons toasted, sliced almonds
- 1/4 cup 2-percent Greek yogurt
Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute. Add 1/2 cup water and scrape up any brown bits. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.
Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes
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