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INDIAN SPICED QUINOA WITH CHICKEN

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Serves: 0

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This recipe is from the Australian June Edition Delicious Magazine 2006 page 143.

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Ingredients

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  • 2 tablespoons peanut oil
  • 1 tablespoon black mustard seeds
  • 12 leaves curry leaves
  • 2 teaspoons garam masala
  • 3 green chilli (seeds removed thinly sliced)
  • 1 large onion (grated)
  • 375 ml quinoa
  • 125 ml green split peas
  • 375 ml cooked chicken (shredded)
  • 80 grams baby spinach (shredded)

Method

  1. Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion. Cook until onion is golden and spices aromatic.
  2. Add quinoa and peas and stir to coat in the spice mixture.
  3. Add stock and 1 cup boiling water.
  4. Simmer over low heat for 25 mins. then add chicken and spinach and heat through for 5 mins.
  5. Season to taste and serve garnished with extra curry leaves.

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