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Curried Chicken and Quinoa Salad

The Food in my Beard Recipe by

Curried Chicken and Quinoa Salad

A hearty and healthy bowl of whole grains, tender chicken, cauliflower, peas and tomato.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8

Curried Chicken and Quinoa Salad  

As prepared by The Food in my Beard

I’m always looking for healthy weeknight meals that come together fast, are great as leftovers at work the next day, and are packed with flavor.

This Curried Chicken and Quinoa Salad not only meets all three of those coveted criteria, but it blows them out of the water! It’s packed with whole grains, fiber, protein, and veggies. The curry garlic, and ginger make it flavorful, exotic, and different. Best of all, I’ve been eating it for lunch all week and not only am I not sick of it, I’m excited to dig in when lunch rolls around.

Cooking and mixing initial ingredients

Chicken in first to brown a bit, then add the ginger, garlic, and spices. Feel free to use a store bought version, but I much prefer making curry powder with this recipe.

Add tomatoes

A large can of tomatoes completes the “dressing” for this salad bowl. Let it simmer for about 20 minutes until the chicken is fully cooked.

Toss in the peas

Pull out the chicken and chop it up into small chunks. Meanwhile, toss in the peas to warm up.

Add chicken back in

Add the chicken back in and kill the heat. This stuff tastes great as-is served with rice, but we are gonna add even more healthy goodness with cauliflower and quinoa.

Roasted cauliflower

Simply roast the cauliflower in a super hot oven until it’s browned and tender. Make extra because you will want to snack on a couple of these guys.

Close up of Curried Chicken and Quinoa Salad

This is a healthy dish that's packed with flavor. Perfect for breakfast or lunch, and great hot, warm, or cold!



Dan Whalen pronounced quinoa wrong for the first two years he knew about it. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Curried Chicken and Quinoa Salad

Ingredients

1 1/2
Cup Quinoa
1
Head Cauliflower
1 1/2
Pound Boneless skinless chicken thighs
2
Tablespoons Curry Powder
1
Tablespoon Chopped Garlic
1
Tablespoon Chopped Ginger
28
ounce Can Muir Glen Diced Tomatoes
10
ounce Frozen Peas
Cilantro

Directions

  • 1 Break up the cauliflower into florets, toss in a small amount of olive oil and salt, and roast at 500 until browned. (approx. 10 minutes, flipping once)
  • 2 Sear the chicken on both sides in a hot pan. When it is browned, add the curry powder, garlic, and ginger and stir well.
  • 3 After two minutes, add the tomatoes and simmer for 15 minutes until the chicken is fully cooked.
  • 4 Remove the chicken from the pot and chop it up into small pieces. Return it to the pan and stir in the peas too. Remove from heat.
  • 5 Cook the quinoa according to package instructions.
  • 6 Finally mix the quinoa, cauliflower, and chicken-tomato mixture. Top with cilantro and serve.
  • 7 This recipe makes a large amount because this is a perfect thing to take leftovers for lunch.
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