Turmeric Chicken and Quinoa
Ingredients
The chicken
-
2
pounds
boneless skinless chicken or tempeh
-
1
teaspoon
salt
-
½
teaspoon
fresh ground black pepper
-
1
tablespoon
extra virgin olive oil
-
1
teaspoon
ground turmeric
The vegetables
-
1
onion, chopped
-
1
tablespoon
grated chopped peeled fresh ginger
-
4
cloves
garlic, minced
-
2
plum tomatoes, chopped
The spices and grains
-
1 ½
teaspoons
curry powder
-
½
teaspoon
ground cumin
-
2
cups
quinoa, rinsed
-
2
bay leaves
The sauces and liquids
-
1 ½
tablespoons
Asian fish sauce
-
2 ¾
cups
chicken broth or vegetable broth
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a Dutch oven over medium heat and add turmeric.
- Add the chicken and cook until browned on both sides, then transfer to a plate and shred.
- Add onion and ginger to the pot and cook for 8 minutes.
- Add garlic, tomatoes, curry powder, cumin, and quinoa, stirring constantly for 3 minutes.
- Return the shredded chicken to the pot.
- Add bay leaves, fish sauce, and chicken broth, then bring to a simmer.
- Cover and cook over low heat for 25 minutes.
- Remove from heat and let stand covered for 5 minutes.
- Fluff, serve, and enjoy!
Nutrition Facts (estimated)
Servings
8
Calories
320
Total fat
7g
Total carbohydrates
30g
Total protein
31g
Sodium
987mg
Cholesterol
72mg
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