Naturally gluten-free and with low GI, versatile quinoa can be substituted for almost any grain in almost any recipe. I've combined the pilaf with marinated, quickly cooked, deliciously spiced (but not hot) chicken pieces. Add the chicken pieces and stir thoroughly so the chicken is well coated in the marinade. Cook the chicken for 3-4 minutes on one side, turn and continue to cook until golden and tender, about 3-4 minutes more, until the chicken is cooked through. When ready to serve, top the quinoa pilaf with the chicken pieces and serve the yoghurt separately.

Source: Otago Daily Times February 28, 2017 17:06 UTC