CURRIED CHICKEN QUINOA
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.
Nutrition Facts : Calories 361 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 173 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 33 grams
CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
SWEET CURRIED CHICKEN AND QUINOA SALAD
Delicious as a cool summer supper salad, but yummy all year 'round.
Provided by Gin Acosta @toomanypoodles
Categories Chicken Salads
Number Of Ingredients 12
Steps:
- Bring water to a boil in saucepan over high heat. Stir in quinoa, reduce heat to med-low, cover and simmer 15-18 minutes or until most liquid is absorbed. Place in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid. Combine mayonnaise, sour cream, sugar, curry, cumin and salt. Stir until well blended. Stir in celery, onions and raisins. Add chicken, almonds and quinoa. Toss and let stand 10 minutes to absorb flavors and allow quinoa to turn yellow slightly. Serve on bed of fresh spinach leaves. Serves 6
CURRIED QUINOA AND LENTIL SALAD
A delicious protein rich vegan salad. Dressing is "vitamix" Ginger Curry Vinaigrette, with slight reduction of salt https://www.vitamix.com/us/en_us/Recipes/Ginger-Curry-Vinaigrette
Provided by jewelsf
Categories < 60 Mins
Time 55m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook lentils in about 3 cups of water until tender. Refrigerate until cool.
- Combine Quinoa and 1/5 cups of water in a pan. Bring to a boil, and reduce to a low simmer until done - about 20 minutes. Refrigerate until cool.
- DRESSING: combine garlic clove, salt, ginger, lemon juice, red wine vinegar, curry powder, and olive oil in a blender (preferably a high speed blender) Blend until combined. set aside.
- SALAD: chop veggies into small pieces. combine lentils, quinoa, veggies, dressing, amba sauce, and raisins and gently fold together. Chill for a few hours to allow flavors to combine.
Nutrition Facts : Calories 310.1, Fat 19.7, SaturatedFat 2.7, Sodium 301.6, Carbohydrate 28.6, Fiber 5.8, Sugar 5.2, Protein 6.6
CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
CURRY CHICKEN WITH QUINOA AND SWEET POTATOES
Bring your kitchen to South Asia with our Curry Chicken with Quinoa and Sweet Potatoes. We love this!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add chicken, onions and garlic; cook and stir 3 to 4 min. or until chicken is no longer pink. Add quinoa; cook and stir 1 min.
- Add broth, potatoes and curry powder; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until chicken is done, quinoa and potatoes are tender and broth is absorbed, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g
CURRIED CHICKEN AND SWEET POTATO SALAD
Make and share this Curried Chicken and Sweet Potato Salad recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Put the first 4 ingredients into a plastic bag.
- Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
- Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
- Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
- Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
- While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
- Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
- Garnish with the reserved cilantro and serve immediately or refrigerate until required.
Nutrition Facts : Calories 963.7, Fat 32, SaturatedFat 8.3, Cholesterol 102.8, Sodium 1673.5, Carbohydrate 127.1, Fiber 17.9, Sugar 41, Protein 46.9
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