Moroccan Spiced Quinoa Chicken

Moroccan Spiced Quinoa Chicken

Posted 2015-09-22 by Annalisa Brownfollow
Eating healthily doesn’t mean foregoing taste. This Quinoa Chicken encompasses many of the traditional spices you would find in any Moroccan recipe and elevates an otherwise bland dish. It’s an easy, quick and relatively inexpensive meal to prepare and cook. For a vegetarian option substitute the chicken with tofu.

This Spiced Quinoa Chicken dish encompasses many of the traditional spices you would find in any Moroccan recipe.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 3-4 main size servings

500g Chicken Breast Fillets
2 Cups Baby Spinach
½ Teaspoon Paprika
½ Teaspoon Cinnamon
½ Teaspoon Cumin
½ Teaspoon Black Pepper
½ Teaspoon Chilli
1 Tablespoon Rice Malt Syrup
1 Tablespoon Lemon Juice
1 Cup Quinoa
½ Cup Baby Spinach (to garnish)
2 Tablespoons Coconut Oil

Chicken, Spinach, Quinoa and Spices is all you need to make this succulent and flavoursome Moroccan dish.

  • Rinse the Quinoa and allow to soak for a couple of minutes.

  • Fill a saucepan with 2 cups of water and bring to the boil.

  • Add the Quinoa to the boiling water and cook for 10-minutes or until all the liquid has reduced. Switch off the heat and place a lid over the saucepan to keep the Quinoa warm while cooking the chicken.

  • Slice the chicken breast into large cubes or strips.

  • Add a teaspoon of Coconut Oil to a frying pan or Wok and when oil is hot, add the chicken pieces and cook until it’s ¾ cooked (approximately 10 minutes).

  • Add the paprika, cinnamon, cumin, black pepper, chilli, rice malt syrup, lemon juice, baby spinach and pepper to the chicken and baste until the chicken is thoroughly coated and all ingredients are mixed through. Cook the chicken for another 5 minutes.

  • Cook the Quinoa and keep warm while the chicken is cooking. Simply add all the spices and spinach in with the chicken

  • Spread 2-3 tablespoons of the warm cooked Quinoa onto each serving plate and layer with a handful of baby spinach.Then top with the cooked chicken. Garnish with a few extra spinach leaves and serve while warm.

  • Place a couple of tablespoons of Quinoa on a serving plate and layer with a handful of baby spinach before adding the cooked chicken.

    We had left overs which I used for my lunch the following day. I reheated the dish and it tasted just as delicious the second time around as I found the flavours were able to permeate deeper through the Quinoa and Chicken.

    can be enjoyed as left overs the following day simply reheat and enjoy the flavours.


    227129 - 2023-07-17 10:19:37


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