Chicken Curry Quinoa Recipes

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TEX-MEX CHICKEN QUINOA



Tex-Mex Chicken Quinoa image

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

2 tablespoons salsa
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and freshly ground black pepper
1 teaspoon olive oil
1/4 cup diced red onion
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/4 cup black beans
Suggested toppings: diced avocado, shredded cheese, chopped fresh cilantro, freshly squeezed lime juice

Steps:

  • In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.

Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams

CURRIED CHICKEN QUINOA



Curried Chicken Quinoa image

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 10

1/4 cup diced red onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon olive oil
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
Salt
Chopped fresh cilantro, optional

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 CHICKEN SKILLET



Curried Chicken Skillet image

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges

CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

CHICKEN QUINOA



Chicken Quinoa image

If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.

Provided by Kristin Sanchez

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced green bell pepper
1 teaspoon minced garlic
1 cup chopped cooked chicken
1 tablespoon parsley flakes
½ cup quinoa
1 cup chicken broth
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
  • Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
  • Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g

CURRY QUINOA



Curry Quinoa image

I like quinoa. I like curry. Together, they create happiness. You can use chicken broth instead of water if you aren't serving vegetarians or vegans.

Provided by Manda_the_Fox

Categories     Vegan

Time 30m

Yield 2 cups curry quinoa, 3-4 serving(s)

Number Of Ingredients 10

1 cup quinoa
1 1/2 tablespoons olive oil
1/2 cup diced onion
1 teaspoon chopped garlic
1 teaspoon grated ginger
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon coriander
1 3/4 cups water (or chicken broth)
1/2 cup peas (fresh or frozen)

Steps:

  • 1. Saute garlic and onions in oil.
  • 2. Add ginger, curry and quinoa. Cook for one minute stirring constantly.
  • 3. Stir in the turmeric and coriander. Cook for one minute stirring constantly.
  • 4. Add water (or broth) and bring it to a boil.
  • 5. Cover, reduce heat and simmer for 15 minutes.
  • 6. Stir in peas. Cover and cook until peas are tender and all the water is absorbed.

CURRY CHICKEN WITH QUINOA AND SWEET POTATOES



Curry Chicken with Quinoa and Sweet Potatoes image

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

2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
1 clove garlic, minced
1 cup quinoa, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 lb. sweet potatoes (about 2), chopped
1-1/2 tsp. curry powder
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

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

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