Spicy Cajun chicken quinoa

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• Belkey

  16 March 2011

  Belkey rated and commented on this recipe

  

  Really enjoyed this - I roasted the onions in the oven with a yellow pepper and omitted the apricots. A good warm salad to usher in spring!

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• Beth

  05 April 2011

  Beth rated this recipe

  

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• VeggieChris

  06 April 2011

  VeggieChris rated and commented on this recipe

  

  I made this with tofu instead of chicken. I found there was far too much stock in the quinoa and had to take some out half way through cooking - around 200ml, so it was a bit sticky. It did have nice flavours, but I'd reduce the amount of apricots by half next time, although OH liked it how it was.

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• VeggieChris

  06 April 2011

  VeggieChris commented on this recipe

  Also used the full pouch of lentils!

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• Sian

  09 April 2011

  Sian rated and commented on this recipe

  

  This dish was really tasty, but perhaps from misreading the recipe I added the ingredients to the quinoa after 10 minutes (i.e. for the final 5 minutes of the 15 minutes mentioned) but the quinoa seemed to need quite a bit longer to cook so perhaps it meant 15 minutes then a final 5 minutes. Otherwise its possible I had the heat too low on the quinoa. The end result was very nice though.

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• Four Candles

  12 April 2011

  Four Candles rated and commented on this recipe

  

  We enjoyed the novelty value of this - the flavours and textures did work well, but nevertheless it wouldn't be something I'd make again as a main meal. I think it would make a fab addition to a buffet table alongside something tomatoey and something creamy.

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• Elinor

  13 April 2011

  Elinor commented on this recipe

  Loved this - felt very virtuous eating it - upped the vegetables. Ate warm for dinner with rocket salad and cold for lunch next day - very satisfying food.

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• Dave Redfern

  18 April 2011

  Dave Redfern rated and commented on this recipe

  

  loved this meal but was lacking vegetables. In future i will added more onion, spring onions, apricots and add 1 or 2 peppers too. Would recommend and definitely going to have again.

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• Les Calvert

  04 May 2011

  Les Calvert rated and commented on this recipe

  

  Done this for lunch today but I'd cooked the chicken and Quinoa the night before so it was quick to put together. Although I had to substitute puy lentils for a tin of green lentils but it still worked. Work cook it again.

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• CFL recipes

  04 May 2011

  CFL recipes rated and commented on this recipe

  

  This was really delicious. I halved the quantities for 2 people and it was perfect. I used pheasant breast instead of chicken, and couldn't find pouches of lentils so used 100g dry put lentils instead. I have, in the past, overcooked quinoa, which is disgusting, so I kept a close eye this time and it was perfect - you do need to drain though, don't wait for the stock to be absorbed.

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• Rosie G

  11 May 2011

  Rosie G commented on this recipe

  Enjoyed this recipe very much, however I'd have to agree with some of the other comments that more vegetables need to be added ... I'm sure peppers would work very well. I also found the quinoa needed to be cooked for longer .... but otherwise it was delicious :-)

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• is it worth waiting for?

  25 May 2011

  is it worth waiting for? commented on this recipe

  lovely....we made a few adjustments....check out our food blog http://www.isitworthwaitingfor.com/2011/05/cajun-chicken-with-quinoa-and-puy.html

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• Kate

  31 May 2011

  Kate rated and commented on this recipe

  

  We really enjoyed this. Only made for 2 so made up amounts as I went along but worked out well. Easy for mid-week dinner and will def be making again. Added some red peppers to the onions which complimented the chicken.

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• katy

  10 June 2011

  katy rated and commented on this recipe

  

  What a great recipe, I did cook the quinola, for a few minutes longer. But other than that it was fab!! and very easy to follow.

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• d41d0y

  22 June 2011

  d41d0y rated and commented on this recipe

  

  Delicious way to enjoy quinoa. Will make again, but add green veg like spinach or broccoli next time.

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• Emmy-Lou

  02 September 2011

  Emmy-Lou rated and commented on this recipe

  

  Really enjoyed this. Used quorn instead of chicken so didn't bake first, but mixed with 1tbsp of oil and the cajun seasoning, then cooked with the onion for 10 mins. Used veg stock instead of chicken.

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• Blackdove

  10 September 2011

  Blackdove rated and commented on this recipe

  

  I am on a diet and was looking for a low calorie but filling meal. I tried this but added red, yellow and green peppers but instead of frying the veg I roasted them with the chicken and added garlic as well. the end result a scrumptious healthy filling meal. I will definitely cook this again.

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• kkatem

  01 December 2011

  kkatem commented on this recipe

  Really tasty recipe, a lovely healthy winter warmer, very filling. Tastes even nicer eaten the next day. I also used veg stock instead of chicken stock, but I did use chicken pieces and it was lovely. Hope to add this to the weekly favourites

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• Edge

  05 December 2011

  Edge rated and commented on this recipe

  

  Very easy to make and tasty dish. Even my boyfriend (who has a bit of a pulse aversion) loved this dish. The Cajun spice really gives it the depth of flavour and the lentils and quinoa make it a very filling dish. A tasty and healthy dish great for mid-week dinners.

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• millie

  12 December 2011

  millie rated and commented on this recipe

  

  Will make this again - was easy to do and tasty - hubby really enjoyed it even though he's not a lentil lover (but does like quinoa). I hadn't had puy lentils before and tried them out of the pouch - wasn't really keen and nearly didn't add them but glad I did because once they were in the dish they tasted a lot better. Good way to use up leftover veg.

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Ingredients

• 4 skinless chicken breasts , cut into bite-sized pieces
• 1 tbsp Cajun seasoning
• 100g quinoa
• 600ml hot chicken stock
• 100g dried apricots , sliced
• ½ x 250g pouch ready-to-use Puy lentils
• 1 tbsp olive oil
• 2 red onions , cut into thin wedges
• 1 bunch spring onions , chopped
• small bunch coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat, Super healthy

Ingredients

• 4 skinless chicken breasts , cut into bite-sized pieces
• 1 tbsp Cajun seasoning
• 100g quinoa
• 600ml hot chicken stock
• 100g dried apricots , sliced
• ½ x 250g pouch ready-to-use Puy lentils
• 1 tbsp olive oil
• 2 red onions , cut into thin wedges
• 1 bunch spring onions , chopped
• small bunch coriander , chopped

PER SERVING

386 kcalories, protein 47g, carbohydrate 35g, fat 7 g, saturated fat 1g, fibre 5g, sugar 15g, salt 1 g

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