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Curried Chicken and Quinoa Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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A hearty and healthy bowl of whole grains, tender chicken, cauliflower, peas and tomato.
by: The Food in My Beard
Updated Apr 10, 2017
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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, this recipe makes a large amount and the leftovers are great to take for lunch. 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. This is a healthy dish that's packed with flavor. Perfect for breakfast or lunch, and great hot, warm, or cold!
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