Photo of Chicken & quinoa curry by WW

Chicken & quinoa curry

Total Time
30 min
15 min
15 min
Zucchini, green peas, and cauliflower add color to this quick curry bowl stealing the spotlight from the chicken. To make it a vegetarian meal, you could easily use chickpeas or tofu instead. Fresh mint accentuates the earthy flavor of the ground curry powder and the dollop of Greek yogurt gives the final dish a luscious mouthfeel. Take care to cook quinoa just until it is tender, since it becomes mushy when overcooked. Look for tiny spirals separating from the individual grains, which indicate that the quinoa is done. This dish is satisfying enough to eat by itself, but you can serve it with warm naan bread for heartier meal.


Uncooked quinoa

cup(s), rinsed

Canola oil

2 tsp


1 medium, thinly sliced

Curry powder

2 Tbsp, mild variety


3 cup(s), chopped, cut into small florets

Uncooked zucchini

2 small, halved lengthwise and sliced

Reduced sodium chicken broth

½ cup(s)

Frozen green peas

1 cup(s), petite variety

Cooked shredded chicken breast

¾ pound(s)

Table salt

½ tsp, or to taste

Plain fat free Greek yogurt

½ cup(s)

Fresh mint leaves

2 Tbsp, chopped


4 wedge(s)


  1. Cook quinoa according to package directions.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add curry powder and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add cauliflower, zucchini, and broth. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Uncover, stir in peas, and cook until most of liquid has evaporated, about 2 minutes.
  4. Add quinoa, chicken, and salt and cook, stirring occasionally, until heated through, about 2 minutes.
  5. Divide among 4 plates; top evenly with yogurt and sprinkle with mint. Serve with lime wedges.
  6. Serving size: 2 cups curry and 2 tbsp yogurt