Grilled Chicken Quinoa Pilaf With Fenugreek And Spinach Recipe

About this recipe

A diabetic-friendly, high-protein dinner featuring grilled chicken, quinoa, and aromatic fenugreek leaves, balanced with spices for a medium spice kick.

Ingredients

• 100 g Quinoa
• 500 ml Water
• Pcs Chings Masala Chicken Chilli
• - Fenugreek Leaves
• - Onion
• 250g Garlic
• 250g Ginger
• 100 g Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cinnamon Powder
• 100 ml Olive Oil
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Marinate the chicken pieces with turmeric powder, cinnamon powder, red chili powder, coriander powder, and yogurt. Set aside for 15 minutes.
2. Step 2: Heat 1 tablespoon of olive oil in a pan over medium heat. Add cumin seeds and let them crackle.
3. Step 3: Add chopped onions, garlic, and ginger. Sauté until the onions turn translucent.
4. Step 4: Add chopped tomatoes and cook until the tomatoes are soft and the oil starts to separate.
5. Step 5: Stir in spinach and fenugreek leaves. Cook for 2-3 minutes until wilted.
6. Step 6: Heat the rice cooker. Add the rinsed quinoa, sautéed spinach mixture, salt, and water. Cook until the quinoa is fluffy (approx. 20 minutes).
7. Step 7: While the quinoa cooks, heat the remaining olive oil in a grill pan. Grill the marinated chicken pieces for 5-7 minutes on each side until fully cooked and slightly charred.
8. Step 8: Serve the grilled chicken on a bed of quinoa pilaf. Garnish with fresh coriander leaves and enjoy!