Chicken and Quinoa Pilaf is a savory classic in my home! It’s so easy to make and takes no time at all. Simple ingredients for the perfect lunch or dinner.

As a young girl, rice pilaf was always one of my absolute favorite meals that my mom would make for dinner! Since I don’t eat rice very often anymore…quinoa was a great substitute for me. I love how this meal brings back so many childhood memories! Plus, I don’t know about you, but I’ve definitely been craving a lot of savory goods lately.

Health Tip: Quinoa is an ancient seed. Most people think of it as a grain…but, guess what!! It’s NOT. Quinoa is rich in several vitamins and is filled with protein. It’s a great source of fiber and is also gluten free! It contains all essential amino acids, and it has a low glycemic index.

This meal is gluten free, dairy free, sugar free, and could technically be considered paleo…if you ask me! I hope you enjoy this family friendly dinner classic as much as my family and I do. Let’s talk about how to make it!

Chicken and Quinoa Pilaf

Chicken and Quinoa Pilaf is a savory classic in my home! It's so easy to make and takes no time at all. Simple ingredients for the perfect lunch or dinner.

Course dinner, lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author The Clever Coconut

Ingredients

For the chicken

  • 3 medium chicken breasts *diced
  • 2 tablespoons avocado oil
  • sprinkle of garlic salt
  • sprinkle of black pepper

For the vegetables

  • 1 bunch celery *chopped + sautéed
  • 1 yellow onion *chopped + sautéed
  • 2 tablespoons avocado oil
  • sprinkle of garlic salt
  • sprinkle of black pepper

For the quinoa

  • 1/2 cup white quinoa
  • 1/2 cup red quinoa
  • 1 cup water

For the seasonings

  • 1 tablespoon liquid amino
  • 1/2 teaspoon garlic salt
  • sprinkle of black pepper

Instructions

For the chicken

  1. Heat a pan or griddle on medium to high heat. Dice chicken into medium pieces. Coat with avocado oil, garlic salt, and black pepper. Put your chicken on heated pan until fully cooked.

For the vegetables

  1. Finely chop celery and yellow onion. Sauté in avocado oil. Season with garlic salt and black pepper. 

For the quinoa

  1. Combine the white and red quinoa with water and bring to a boil. Cook on medium heat until liquid is fully absorbed.

For the seasonings

  1. Once everything is fully cooked, you can pour it all into one large dish. Add in liquid amino, garlic salt, and black pepper. ENJOY! Store leftovers in an air-tight container for up to 1 week. 

Recipe Notes

My favorite garlic salt is from Redmond! Take 15% off of your first order by using the CODE "abigail15"