Herby Quinoa with Lemon and Chicken

cook 30 mins
  • 200 g (7 oz) quinoa
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 4 skinless chicken breast fillets, sliced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 50 g (2 oz) dried cranberries
  • 75 g (3 oz) no-need-to-soak dried apricots, chopped
  • 4 tablespoons chopped parsley
  • 4 tablespoons chopped mint
  • finely grated rind of 1 lemon
  • salt and pepper
  • Cook the quinoa in a pan of lightly salted boiling water for 15 minutes until tender, then drain.
  • Meanwhile, heat the oil in a large frying pan, add the onion and cook, stirring, for 5 minutes to soften. Add the garlic, chicken, coriander and cumin and cook for a further 8–10 minutes until the chicken is cooked.
  • Season the quinoa with salt and pepper. Add the chicken mixture, cranberries, apricots, herbs and lemon rind. Stir well and serve warm or cold.
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