Warm quinoa, cauliflower and chicken with curry spices all tied together with slivered almonds and cranberries make this a perfect, quick, and easy meal.
On the weekdays, if I’m not making something for the blog or a client, I’m in just as much of a pinch during dinner time as most of you. I usually work until 5:30-6 pm or I head to a 4:30pm workout class and don’t get home until around 6 pm.
So, dinner isn’t usually started until later and we’re lucky if we’re sitting down at 7:30. I love a good one pot or pan dinner that I can throw together. Bonus if it makes good leftovers.
This curried chicken and quinoa casserole fits that bill perfectly. You cook the quinoa while you saute the chicken and cauliflower. Mix it all together with curry spices and top with slivered almonds and cranberries.
BOOM. A fast, healthy and filling meal!
PrintWarm Curry Quiona Chicken Salad
Warm quinoa, cauliflower and chicken with curry spices all tied together with slivered almonds and cranberries make this a perfect, quick, and easy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American/Indian
Ingredients
- 1 cup quinoa
- 2 cups chicken stock
- 1 Tbsp. olive oil
- 1 head cauliflower, chopped
- 1 lb. boneless skinless chicken breast, chopped
- 1 tsp. curry powder
- 1 tsp. salt
- 3/4 tsp. pepper
- 1 cup dried cranberries
- 1 cup slivered almonds
Instructions
- Add the quinoa to a medium saucepan with the chicken stock.
- Bring to a boil, reduce to a simmer and cook for 15 minutes, or until the quinoa is fluffy.
- Remove the quinoa from the heat, and after 5 minutes, fluff with a fork.
- While the quinoa cooks, add the olive oil to a large pot over medium heat.
- Add the cubed chicken to the pot and saute for about 8 minutes, or until cooked through.
- Next, add the chopped cauliflower to the chicken and saute for 5 minutes.
- Add the curry powder, salt, and pepper.
- Cook until the cauliflower is tender, about 2-3 more minutes.
- Remove the pan from the heat and stir in the quinoa, cranberries, and almonds.
- Serve and enjoy!
Notes
- this keeps well in the fridge for 3-4 days. perfect for leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 653
- Sugar: 29 g
- Sodium: 1042 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 11 g
- Protein: 39 g
- Cholesterol: 59 mg
Fresh recipe says
My wife and daughter are very picky eaters but they loved this recipe. I’ll be making this a lot in our house. We live in Greece, so your recipe has traveled far.
Miss AK says
You just made my day! I’m so happy it was a hit!
Gina says
This was such a quick and tasty recipe, I’ll definitely be making it again and the bonus was that my young fussy kids loved it even with the curry. Good combo of sweet, crunch and flavour. I didn’t have flaked almonds so I used ground almonds and some crushed walnots instead. Still a winner. Thanks!
Miss AK says
Yum! What a fantastic idea!
Caryl says
Hi– This looks fantastic, and I’m going to make it soon. A couple of questions from a novice cook: what size should the chopped chicken and cauliflower be…and can I use the cauliflower stem?
Love your site…thanks!
Miss AK says
Hi Caryl! I would recommend bite sized pieces and if you want just don’t include the dried-out end of the stem! Enjoy!
Caryl says
Thanks…making it tonight!