Quinoa and Spinach Pilaf with Chicken
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Quinoa and Spinach Pilaf with Chicken

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 2

Flavorful chicken with spinach pilaf.


    2 tsp. coconut oil

    1/4 c. Greek yogurt

    1/4 sml. red onion

    1/2 tbsp. lemon juice

    1/2 tsp. paprika

    1/4 tsp. red pepper flakes

    1 clove garlic

    1 tsp. coconut oil

    1/2 sml. red onion

    1/2 tsp. ground ginger

    1/2 lbs. chicken breast

    1/4 tsp. turmeric

    1/2 c. white quinoa

    1 c. water

    2 c. spinach


Combine Greek yogurt, grated onion, lemon juice, paprika, red pepper flakes, and 1 crushed garlic clove in a bowl. Add chicken, and coat with yogurt mixture. Cover, and place in fridge. Let marinate for 2 hours.

Heat 1 teaspoon of coconut oil in a saucepan over medium heat. Add finely chopped onion, and sauté until soft, about 5 minutes. Add ginger, turmeric, and 1 crushed garlic clove. Sauté until garlic is fragrant.

Add quinoa and water. Bring to a boil. Reduce heat, cover, and simmer until liquid evaporates and quinoa is tender, about 10 minutes. Stir in shredded spinach, and cook until spinach is wilted.

Heat remaining 2 teaspoons of coconut oil in a skillet over medium heat. Add chicken breasts to the skillet and cook for 8-12 minutes, turning occasionally, until the meat is no longer pink and the juices run clear.