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Lemony Zucchini and Basil Quinoa Pilaf with Chicken
lemons

Lemony Zucchini and Basil Quinoa Pilaf with Chicken

Quinoa is a superfood 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.

Serves 6

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

Process:
  1. Sauté the onions and garlic in extra virgin olive oil in a medium sized pot. Add quinoa, chicken, a pinch or 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.
 
Comments (1)
Awesome!
1 Sunday, 15 March 2009 16:57
Katherine M.
This is one of our absolute favorite dishes! My husband and I make this dish and it fills us both and keeps us energized. Love it!

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