Cumin-Spiced Chicken & Lentils With Quinoa
- Number of Servings: 6
Ingredients
INGREDIENTSFor quinoa:1 cup dried quinoa2 cups chicken broth2 carrots, peeled and diced2 pkg SpinachFor lentil topping:1 lb ground chicken1 tablespoon olive oil1 sweet onion1/2 cup canned pumpkin8 ounces dried green lentils4 cups chicken broth6 stalks celery, sliced4 carrots, peeled and chopped1/4 teaspoon ground coriander1/4 teaspoon ground cuminSalt and pepper
DIRECTIONS
Place dry quinoa and vegetable broth in a covered pot and heat on high. After it comes to a boil, lower heat and simmer for 10 minutes. Stir in the raw carrots and spinach. Cook for another 15 to 20 minutes or until quinoa fluffs with a fork.
While the quinoa is cooking, in a larger pot, sauté onions in olive oil for five minutes. Then add the ground chicken, pumpkin, lentils, vegetable broth, celery, carrots, and spices. Cover and cook on medium heat for an hour or until the lentils are soft.
Spoon some of the quinoa-bean mixture into a bowl, top with the lentil mixture, and serve immediately.
Serving Size: Makes 6 servings
Place dry quinoa and vegetable broth in a covered pot and heat on high. After it comes to a boil, lower heat and simmer for 10 minutes. Stir in the raw carrots and spinach. Cook for another 15 to 20 minutes or until quinoa fluffs with a fork.
While the quinoa is cooking, in a larger pot, sauté onions in olive oil for five minutes. Then add the ground chicken, pumpkin, lentils, vegetable broth, celery, carrots, and spices. Cover and cook on medium heat for an hour or until the lentils are soft.
Spoon some of the quinoa-bean mixture into a bowl, top with the lentil mixture, and serve immediately.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 359.0
- Total Fat: 11.6 g
- Cholesterol: 56.6 mg
- Sodium: 342.1 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 11.5 g
- Protein: 27.1 g
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