Chicken and Quinoa Curry

4
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

uncooked quinoa

cup(s), rinsed

canola oil

2 tsp

uncooked onion(s)

1 medium, thinly sliced

curry powder

2 Tbsp, mild variety

frozen cauliflower florets

3 cup(s), fresh, small

uncooked zucchini

2 small, halved lengthwise and sliced

reduced-sodium chicken broth

½ cup(s)

frozen green peas

1 cup(s), petite variety

cooked boneless skinless chicken breast(s)

¾ pound(s), shredded

table salt

½ tsp, or to taste

plain fat free Greek yogurt

½ cup(s)

fresh mint leaves

2 Tbsp, chopped

fresh lime(s)

½ medium, cut into 4 wedges

Instructions

  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. Per serving (2 cups curry and 2 tablespoons yogurt)

Notes

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.

A happier, healthier you starts here