Turmeric Chicken and Quinoa

This Doormat & Quinoa is simply amazing…and perfect for proposed leftovers. It makes a lot so if you are honorable cooking for yourself you may deprivation to vindicatory modify a half instruction or contrive on cooling some. To form this vegan, I would urge using either Beyond Meat fowl strips or tempeh.

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Ingredients

• 2 pounds boneless skinless chicken or tempeh
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground turmeric
• 1 onion chopped
• 1 tablespoon grated chopped peeled fresh ginger
• 4 cloves garlic minced
• 2 plum tomatoes chopped
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 2 cups quinoa rinsed
• 2 bay leaves
• 1 1/2 tablespoons Asian fish sauce
• 2 3/4 cups chicken broth or vegetable broth

Instructions

1. Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Stir and add chicken. Cook until browned on both sides. Transfer to a plate. Allow to cool and then shred.
2. Add the onion and ginger and cook for 8 minutes. Add garlic, tomatoes, curry powder, cumin and quinoa. Cook, string constantly for 3 minutes. Return the chicken to the pot. Add bay leaves, fish sauce and chicken broth. Bring to a simmer. Cover and cook over low heat for 25 minutes. Remove from heat and let stand covered for 5 minutes.

Recipe Notes
Servings 8, Calories 414, Fat 13.2g, Carbohydrates 29.9g, Protein 41.8g, Cholesterol 101mg, Sodium 938mg, 

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