Indian Spiced Quinoa With Chicken

A community recipe by Andrea

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 0

Metric Cups

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

2 tablespoons peanut oil
1 tablespoon black mustard seeds
12 leaves curry leaves
2 teaspoons garam masala
3 green chiles (seeds removed thinly sliced)
1 large onion (grated)
13 fluid ounces quinoa
4 fluid ounces green split peas
13 fluid ounces cooked chicken (shredded)
2⅚ ounces baby spinach (shredded)

Method

Indian Spiced Quinoa With Chicken is a community recipe submitted by Andrea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

Add quinoa and peas and stir to coat in the spice mixture.

Add stock and 1 cup boiling water.

Simmer over low heat for 25 mins. then add chicken and spinach and heat through for 5 mins.

Season to taste and serve garnished with extra curry leaves.

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.

Add quinoa and peas and stir to coat in the spice mixture.

Add stock and 1 cup boiling water.

Simmer over low heat for 25 mins. then add chicken and spinach and heat through for 5 mins.

Season to taste and serve garnished with extra curry leaves.