Chicken and broccoli quinoa risotto, a modest recipe which only requires a handful of ingredients.
You don’t get that ooomph feeling after eating it as the quinoa is less heavy than original risotto rice that you might use. I love to make this number any time of the year. You will need about 35 minutes of time to bring this dish together.
Broccoli is one of my favourite veggies. It brings a lot to the table and I couldn’t recommend it more highly. High in fibre which is great for aiding digestion, containing B1 (thiamin) and B2 (riboflavin) vitamins which are essential for a multitude of purposes, from energy production in the body, to cardio function, anti-ageing and are needed to help break down essential fatty acids. Make sure the broccoli is cooked al-dente to help retain these nutrients. So add in last minute. The chicken and quinoa grain provide a good source of protein and the parmesan is great for one of your serves and daily intakes of dairy.
My quinoa of choice is KeenWah. Check them out as they are usually dotted around local farmers markets in and around the Sydney area.
1 Tsp Coconut Oil
1 Sml Onion, finely diced
2 Garlic Cloves, crushed
1/4 Cup Quinoa
1 Tsp Stock Powder
1 Tsp Paprika
3 Cups Boiling water
2 x Organic Chicken Thighs, finely cubed
Half Organic Broccoli, small florets and finely chop the stalk
1/4 Cup Parmesan
- In a large shallow frying pan, add 1 tsp coconut oil, heat gently on a medium heat. Once its melted add onion and garlic and let is fry until soft.
- Once soft add quinoa, paprika and stock powder, fry for another 30 seconds before adding the boiling water. Stir well and then add the water.
- Let it simmer for about 25 minutes until all of the water is all absorbed and the quinoa is almost cooked.
- Add chicken and let it simmer in the quinoa for 5-7 minutes until cooked then finally add the broccoli for about 3 minutes as we want to keep it al dente.
- Add half the parmesan in and stir.
- Add the remaining parmesan to the top when serving, season to taste with some sea salt and pepper.
“Thankful” Fork by House of Bec1