Curried Chicken and Quinoa Salad

  • Prep 30 min
  • Total 30 min
  • Servings 8

Ingredients

  • 1 1/2 cup quinoa
  • 1 head cauliflower
  • 1 1/2 lb boneless skinless chicken thighs
  • 2 tablespoons curry powder
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 can (28 oz) Muir Glen™ Organic Diced Tomatoes
  • 10 oz frozen peas
  • Cilantro

Steps

  • 1
    Break up the cauliflower into florets, toss in a small amount of olive oil and salt, and roast at 500°F 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.

No nutrition information available for this recipe
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