Healthy Quinoa Chicken Curry Bowls

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 3 cups Eggplant
  • 3 cloves Garlic
  • 1 cup Onions
  • 3 cups Tomatoes, fresh

• Canned Goods

  • 2 cups Chicken broth
  • 2 tbsp Curry paste
  • 2 cups Tomato puree

• Condiments

  • 1 tbsp Ginger paste

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 tsp Garam masala

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on pinchofyum.com

Description

Ingredients

• 1 tablespoons olive oil
• 1 cup diced onions
• 1 lbs. boneless skinless chicken thighs (breasts are also good)
• 2 tablespoons curry paste
• 2 teaspoons garam masala (cumin or roasted coriander are also good)
• 1 tablespoon ginger paste
• 3 cloves garlic
• 2 cups tomato puree
• 2 cups chicken broth
• 3 cups diced eggplant (peel removed)
• 3 cups diced fresh tomatoes
• 1 cup uncooked quinoa
• toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter

Directions

• Heat the olive oil in a deep pan over medium high heat. Add the onions and saute for 2-3 minutes until soft and fragrant. 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 that cooked in 15 minutes). When its done, it will look like the picture above - sort of like a stew.
• When the chicken and quinoa are both cooked through, serve in big bowls topped with ALL THE THINGS. We like rice, cilantro, green onions, and crushed almonds for crunch.

Nutrition