Spiced Chicken Quinoa Pilaf With Spinach Lentils Recipe

About this recipe

A diabetic-friendly, protein-packed quinoa pilaf infused with South Indian spices, featuring tender chicken pieces, spinach, and lentils, perfect for a nutritious and flavorful dinner.

Ingredients

• - Fenugreek Leaves
• - Chicken Breast
• 100 g Quinoa
• 1 kg Spinach
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• - Coconut Oil
• 20 g Cinnamon
• 150 Gms Cloves
• - Cardamom
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 500 ml Water
• 10G Salt

Instructions

1. Step 1: Heat 1 tablespoon of coconut oil in a rice cooker on sauté mode. Add cinnamon, cloves, cardamom, and cumin seeds. Fry for 1 minute until aromatic.
2. Step 2: Add chopped onion, garlic, ginger, and green chili. Sauté until the onion turns golden.
3. Step 3: Mix in the chopped tomato, turmeric powder, coriander powder, red chili powder, and crushed fenugreek leaves. Cook until the tomato softens.
4. Step 4: Add the chicken pieces and stir well to coat with the spices. Cook for 5 minutes, stirring occasionally.
5. Step 5: Add the quinoa, red lentils, and water. Season with salt. Stir to combine.
6. Step 6: Set the rice cooker to 'cook' mode. Once the water starts to boil, add the chopped spinach and mix gently.
7. Step 7: Close the lid and let the rice cooker complete its cooking cycle (approximately 20–25 minutes).
8. Step 8: Fluff the pilaf with a fork and let it rest for 5 minutes before serving.