I don’t know if you have jumped onto the quinoa bandwagon yet, but these days it’s everywhere. Some of you out there may be saying to yourself, “quinoa? What’s that?” Well quinoa is a seed that is high in protein, fiber, and is whole grain and is also gluten-free for those that do not eat gluten. I started making quinoa recently and I love it. You can use it in most recipes that you used rice in before. It is great for people who don’t like brown rice but still want the benefits of eating whole grain.
I love Indian food but often don’t feel adventurous enough to make it. This recipe makes it easy for you to have quick and tasty Indian food at home with no need for take-out. The fiber and the protein in the quinoa make for a healthy and filling dinner.
2 chicken breasts, cubed
1 tsp olive oil
1 tomato diced, or 8 oz of diced tomatoes canned
5 Tbsp of Patak’s chicken Tikka Masala paste
2/3 Cup of non-fat Greek yogurt
1/2 Cup of water
1 Cup of quinoa, rinsed
2 Cups of water for cooking the quinoa
Put cubed chicken breast, yogurt, and tikka masala paste into a large Ziploc bag. Massage contents of bag in order to mix well together and marinade the chicken. Place Ziploc bag in fridge for an hour to marinade. You can also leave it to marinade in the fridge overnight. To cook the quinoa, heat rinsed quinoa and 2 cups of water over medium heat in a pot. When it begins to boil, turn down to low heat, cover and simmer for 15 minutes. The quinoa is done when spiral-like threads appear and the quinoa is tender.
In a large pan saute the marinated chicken with olive oil. Once the chicken is lightly browned, add the tomatoes and 1/2 cup of water. Cover and simmer for 25 minutes until chicken is tender. Serve over quinoa and enjoy! Makes 4 servings.
I hope you all enjoy this recipe like we have and maybe it will give you some new ideas on how to introduce quinoa to your family. What is your favorite quinoa recipe?