Indian Spiced Quinoa with Chicken
Ingredients: (serves 4)
Quinoa has a great nutrient profile and higher amounts of protein than many other grains. This recipe is full of nutrient dense vitamins and minerals.
- 2 tablespoons olive oil
- 1 tablespoon black mustard seeds
- 12 fresh curry leaves (plus extra to garnish)
- 2 teaspoons garam masala
- 3 long green chilies finely chopped (optional)
- 1 large onion, finely diced
- 1 ½ cups (200g) quinoa, pre-soaked for an hour then drained
- ½ cups split peas, pre-soaked for an hour then drained
- 3 cups (750ml) home-made or free-range chicken stock
- 1 ½ cups shredded cooked organic free-range chicken
- 80g baby spinach leaves roughly shredded
- Natural yoghurt to serve
Method
Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion, cook until onion is golden and spices are aromatic. Add quinoa and peas, stir to coat in spice mixture. Add stock and 1 cup boiling water. Simmer over low heat for 2 minutes, then add chicken, spinach and heat through for 5 minutes. Season to taste and serve with extra curry leaves and a dollop of yoghurt.
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