Healthy Quinoa Chicken Curry Bowls
These Quinoa Chicken Curry Bowls are vibrant, fresh, and come together in a snap. Full of nutritious ingredients like quinoa, chicken, and veggies.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 tablespoons olive oil
- 1 cup diced onions
- 1 lbs . boneless skinless chicken thighs (breasts are also good)
- 2 tablespoons curry paste
- 2 teaspoons garam masala (cumin or roasted coriander are also good)
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomato puree
- 2 cups chicken broth
- 3 cups diced eggplant (peel removed)
- 3 cups diced fresh tomatoes
- 1 cup uncooked quinoa
- toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter
Steps
Heat the olive oil in a deep pan over medium high heat. Add the onions and saute for 2-3 minutes until soft and fragrant. Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to get the chicken pieces browned.
Add the tomato puree, broth, eggplant, tomatoes, and quinoa. Cover and smmer for 15-20 minutes (check the quinoa package for cook time – mine was a sprouted quinoa that cooked in 15 minutes). When it’s done, it will look like the picture above – sort of like a stew.
When the chicken and quinoa are both cooked through, serve in big bowls topped with ALL THE THINGS. We like rice, cilantro, green onions, and crushed almonds for crunch.
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