Turmeric Chicken & Quinoa

• Gluten free

• Meat

  • 2 lbs Chicken, boneless skinless

• Produce

  • 2 Bay leaves
  • 4 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Onion
  • 2 Plum tomatoes

• Canned Goods

  • 2 3/4 cups Chicken broth or vegetable broth

• Condiments

  • 1 1/2 tbsp Fish sauce, Asian

• Pasta & Grains

  • 2 cups Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1 1/2 tsp Curry powder
  • 1 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on wendypolisi.com

Description

Ingredients

• 2 pounds boneless skinless chicken (or tempeh)
• 1 teaspoon salt
• ½ 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
• 1½ teaspoon curry powder
• ½ teaspoon ground cumin
• 2 cups quinoa, rinsed
• 2 bay leaves
• 1½ tablespoons Asian fish sauce
• 2¾ cups chicken broth or vegetable broth

Directions

• 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.
• 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.

Nutrition