Turmeric Chicken and Quinoa

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This Doormat & Quinoa is simply amazing…and perfect for proposed leftovers. It makes a lot so if you are honorable cooking for yourself you may deprivation to vindicatory modify a half instruction or contrive on cooling some. To form this vegan, I would urge using either Beyond Meat fowl strips or tempeh.

Turmeric Chicken & Quinoa - This gluten free one dish meal is so easy to make and packed with flavor.Pleace save this recipe in your pinterest board

Ingredients

  • 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

  1. 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.
  2. 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,