Middle East Quinoa


2/3 Cup Chicken or Vegetable Broth

1 Large Onion, Diced

1 Large Red Pepper, Diced

2 Boneless Skinless Chicken Breasts, Cooked and Diced

4 Cups Cooked Quinoa

1.5 Tsps. Cumin

2/3 Cup Chopped Dried Apricots

1 Cup Almonds Slivers

1/2 Cup Low-fat Plain Greek Yogurt (or substitute Greek cultured coconut milk for a dairy-free option)

2/3 Cup Fresh Mint, Chopped


Add broth to pan. Cook over medium/high heat until it starts to simmer. Add onions and peppers and cook for 5 minutes or until soft. Turn heat to low and add chicken, cumin and quinoa. Stir, cover with lid and warm for 5 minutes. Add apricots and almonds and stir. Spoon onto plates and top with yogurt and fresh mint. 

Serves: 4

Can also be made without the chicken as a vegetarian entree or as a side dish. 

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