Glazed Chicken Drumsticks with Quinoa

Glazed Chicken Drumsticks with Quinoa
Quinoa, an ancient grain, can be used in any recipe that calls for rice or couscous.
Makes 6
Prep 20 m
Bake 40 m
Cook 15 m



  1. 1 of 5 Heat oven to 400 degrees F.
  2. 2 of 5 In a small bowl, stir together olive oil, preserves and mustard. Set aside 3 tablespoons for the quinoa.
  3. 3 of 5 Place the chicken in a roasting pan. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake at 400 degrees F for 20 minutes. Brush on remaining mustard mixture and bake for an additional 15 to 20 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. Remove from oven and let stand 5 minutes before serving.
  4. 4 of 5 While chicken is cooking, make quinoa dressing. Place chicken broth, onion, celery, quinoa, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium-size saucepan. Bring to a boil; reduce heat to medium-low and simmer, covered, for 15 minutes. Stir in the apricots during the last few minutes of cook time. Take off heat and stir in reserved mustard mixture.
  5. 5 of 5 To serve, spoon the quinoa onto a serving platter and sprinkle with pine nuts. Place chicken on top of the quinoa.
Nutrition Information for Glazed Chicken Drumsticks with Quinoa
Servings Per Recipe: 6
Per Serving: 18 g Fat, total, 3 g sat. fat, 94 mg chol., 3 g fiber, 28 g pro., 449 kcal cal., 664 mg sodium, 45 g carb.