Chicken and Vegetable Curry with Quinoa

This Chicken and Vegetable Curry with Quinoa is a wholesome and flavorful dish that brings together tender chicken, vibrant vegetables, and protein-packed quinoa. Infused with aromatic spices, it's a comforting meal that's both satisfying and healthy.

Ingredients

• Chicken breast - 300 grams, diced
• Quinoa - 1 cup (170 grams), rinsed
• Coconut milk - 1 cup (240 ml)
• Vegetable broth - 1 cup (240 ml)
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a medium pot, bring 2 cups of water to a boil and add the rinsed quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger; sauté for 3-4 minutes until fragrant.
3. Add the diced chicken breast to the skillet and cook for about 5-7 minutes until browned and cooked through.
4. Stir in the curry powder, sliced carrot, diced bell pepper, and diced zucchini. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat and let cook for another 10-15 minutes until the vegetables are tender.
6. Season with salt and black pepper to taste.
7. Serve the curry over a bed of quinoa, garnished with fresh cilantro.

Nutrition

• Calories: 500
• Protein: 36 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and quinoa, supporting muscle health.
• Loaded with vitamins and minerals from the variety of vegetables.

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