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Ingredients
Instructions
Recipe Notes
Servings 8, Calories 414, Fat 13.2g, Carbohydrates 29.9g, Protein 41.8g, Cholesterol 101mg, Sodium 938mg,
- 2 pounds boneless skinless chicken or tempeh
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground turmeric
- 1 onion chopped
- 1 tablespoon grated chopped peeled fresh ginger
- 4 cloves garlic minced
- 2 plum tomatoes chopped
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 2 cups quinoa rinsed
- 2 bay leaves
- 1 1/2 tablespoons Asian fish sauce
- 2 3/4 cups chicken broth or vegetable broth
Instructions
- Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Stir and add chicken. Cook until browned on both sides. Transfer to a plate. Allow to cool and then shred.
- Add the onion and ginger and cook for 8 minutes. Add garlic, tomatoes, curry powder, cumin and quinoa. Cook, string constantly for 3 minutes. Return the chicken to the pot. Add bay leaves, fish sauce and chicken broth. Bring to a simmer. Cover and cook over low heat for 25 minutes. Remove from heat and let stand covered for 5 minutes.
Recipe Notes
Servings 8, Calories 414, Fat 13.2g, Carbohydrates 29.9g, Protein 41.8g, Cholesterol 101mg, Sodium 938mg,