Saturday, August 27, 2011

Curry Chicken Quinoa

 I've been on a quinoa kick lately.  It's almost too easy to prepare and the leftovers keep wonderfully.  

I researched quinoa a little for this post.  I knew it was good for you.  How could it not be when it was grown by the Incas, I mean they were geniuses in their time.  I also knew it was a complete protein and gluten free.  However, is it a grain?  

Technically speaking quinoa is not a true grain.  It is the seed of the goosefoot plant.  What???  Weird.   But, quinoa has protein, calcium, B vitamins, Vitamin E, plus eight essential amino acids needed for tissue development in humans.  Let's get cooking then.

For this dish I used regular ivory colored quinoa.  Quinoa cooks much like couscous.  The ratio is 1:2 quinoa to water.  Combine both with some salt, reduce the heat to low, and wait 15 minutes until all the water is absorbed.  Easy.

Then I mixed in some diced cooked chicken, chickpeas, sauteed zucchini, eggplant, red bell pepper.  I made a dressing combining honey, red wine vinegar, extra virgin olive oil, curry powder, salt, and pepper.  Tossed every thing together with some currants and served over spinach.  The dish lasted me two dinners and one lunch.  My recipe after the break below is supposed to be four servings,  but I eat a lot.  So for me only three:)

I hope you are enjoying your weekend!  The sun just came out in San Francisco.  It's so nice to see her again.  It's been too long.  

Curry Chicken Quinoa
Serves 4

1 Cup Ivory Colored Quinoa
One Chicken Breast cooked and diced into small pieces (about the size of chickpeas)
1 Can Chickpeas drained and rinsed
2 Small or 1 Large Zucchini diced into small pieces (about the size of chickpeas)
1/4 Eggplant diced into small pieces (about the size of chickpeas)
1 Red Bell Pepper diced into small pieces (about the size of chickpeas)
1 Garlic Clove chopped
1 + 2 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1 tsp Honey
1 Tbsp Curry Powder
1/4 Cup Currants

Combine quinoa with 2 cups water and 1 tsp salt.  Bring to a boil.  Reduce heat to low and cook for 15 minutes until all the water is absorbed.  Remove from heat.  Meanwhile, cook zucchini, eggplant, red bell pepper, and garlic over medium high heat with 1 Tbsp olive oil.  Once the vegetables begin to soften add the chickpeas.  Continue to cook until the vegetables are done.  About 10 minutes total or so.  Combine quinoa with vegetables and chicken and the currants.  Whisk together the remaining olive oil, red wine vinegar, honey, curry power, salt, and pepper.  Toss with the quinoa.  Serve warm or cold.  I served mine over a bed of spinach.


  1. This looks delicious Hayley, I LOVE your photos!! :)

  2. I totally agree - Hayley, this looks SO GOOD! Love your site. :)

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