Cumin-Spiced Chicken & Lentils With Quinoa
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Cumin-Spiced Chicken & Lentils With Quinoa calories by ingredient
Number of Servings: 6
Ingredients
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INGREDIENTS
For quinoa:
1 cup dried quinoa
2 cups chicken broth
2 carrots, peeled and diced
2 pkg Spinach
For lentil topping:
1 lb ground chicken
1 tablespoon olive oil
1 sweet onion
1/2 cup canned pumpkin
8 ounces dried green lentils
4 cups chicken broth
6 stalks celery, sliced
4 carrots, peeled and chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper
Directions
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.
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.