CHICKEN WITH QUINOA RECIPE RECIPES

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CURRIED CHICKEN SKILLET RECIPE: HOW TO MAKE IT



Curried Chicken Skillet Recipe: How to Make It image

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 450mg sodium, CarbohydrateContent 39g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 29g protein. Diabetic exchanges 3 lean meat

QUINOA TABBOULEH RECIPE | EPICURIOUS



Quinoa Tabbouleh Recipe | Epicurious image

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Provided by The Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 11

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Steps:

  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

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CURRIED CHICKEN SKILLET RECIPE: HOW TO MAKE IT
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Asia, Indian
Calories 367 calories per serving
  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.
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Nov 19, 2014 · Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to get the chicken pieces browned. Add the tomato puree, broth, eggplant, tomatoes, and quinoa. Cover and smmer for 15-20 minutes (check the quinoa package for cook time – mine was a sprouted quinoa …
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