Chicken & quinoa curry
4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients
Uncooked quinoa
⅔ cup(s), rinsed
Canola oil
2 tsp
Onion
1 medium, thinly sliced
Curry powder
2 Tbsp, mild variety
Cauliflower
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
Lime
4 wedge(s)
