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Quinoa with Chicken and Lentils

Quinoa with Chicken and Lentils
PREP TIME
15 min
COOK TIME
25 min
YIELDS
4 servings

This low-calorie Middle Eastern-inspired dinner uses darkly browned onions and a few spices to develop big flavor without relying on extra fat. A small amount of leftover rotisserie chicken makes this balanced meal budget-friendly, too.

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Ingredients

1
cup quinoa
1
(15-oz) can lentils, strained and rinsed
2
Tbsp olive oil
1
small onion, finely chopped
2
cloves garlic, chopped
1
tsp ground cumin
½
tsp ground cinnamon
Zest and juice of ½ lemon
Kosher salt and freshly ground black pepper
1
cup shredded rotisserie chicken, white meat with skin removed
2
cups whole frozen green beans
2
Tbsp toasted, sliced almonds
¼
cup 2% Greek yogurt
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Directions

Step 1

Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.

Step 2

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute. Add 1/2 cup water and scrape up any brown bits. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.

Step 3

Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes.

Step 4

Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt.

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