Curried quinoa with chicken and peas

Today I made my adaption of curried quinoa with chicken and peas recipe from the One dish dinners and it came out fantastic.  I did some minor changes to the original recipe to give it a little more heat.  I hope you all enjoy this recipe as much as I did!

Ingredients:

2 Tbsp grape seed oil + 1 tsp for marinating along with the chicken

2 boneless skinless chicken breast, cut into bite size pieces

1 small red onion, chopped

2 garlic cloves, minced

1 15 oz. can petite diced tomatoes

1 Tbsp curry powder

1/2 Tbsp cayenne pepper

2 cups water or chicken broth

1 cup quinoa

1 1/2 cup frozen peas

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp potato starch

Warning: Before you start, I highly suggest using a dutch oven for this.  Since I didn’t have one on hand, I end up using a pot and the cleanup was a nightmare

Directions:

1. Cut chicken breasts into bite size pieces on plate. Then add salt, pepper, garlic powder, grape seed oil and potato starch. Let it marinate for 15 minutes.

2. Add the oil, chicken pieces, chopped onion and garlic to a steep pot (dutch oven is highly recommended).  Saute for about 5-8 minutes, or until chicken pieces are mostly cooked.

3. Add the diced tomatoes, undrained, curry powder and cayenne pepper.  Stir until combined and let cook for about 5 minutes.

4. Stir in the 2 cups of water and bring it to a boil.

5. Then stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes.

6. With about 5 minutes left to cook, stir in the frozen peas.

7. Ready to serve!

Curried quinoa with chicken and peas

Yield: 4 Servings

Ingredients:

2 Tbsp grape seed oil + 1 tsp for marinating along with the chicken

2 boneless skinless chicken breast, cut into bite size pieces

1 small red onion, chopped

2 garlic cloves, minced

1 15 oz. can petite diced tomatoes

1 Tbsp curry powder

1/2 Tbsp cayenne pepper

2 cups water or chicken broth

1 cup quinoa

1 1/2 cup frozen peas

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp potato starch

Directions:

1. Cut chicken breasts into bite size pieces on plate. Then add salt, pepper, garlic powder, grape seed oil and potato starch. Let it marinate for 15 minutes.

2. Add the oil, chicken pieces, chopped onion and garlic to a steep pot (dutch oven is highly recommended). Saute for about 5-8 minutes, or until chicken pieces are mostly cooked.

3. Add the diced tomatoes, undrained, curry powder and cayenne pepper. Stir until combined and let cook for about 5 minutes.

4. Stir in the 2 cups of water and bring it to a boil.

5. Then stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes.

6. With about 5 minutes left to cook, stir in the frozen peas.

7. Ready to serve!