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Warm Curry Quiona Chicken Salad


  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Warm quinoa, cauliflower and chicken with curry spices all tied together with slivered almonds and cranberries make this a perfect, quick, and easy meal.


Ingredients

Scale
  • 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

  1. Add the quinoa to a medium saucepan with the chicken stock. 
  2. Bring to a boil, reduce to a simmer and cook for 15 minutes, or until the quinoa is fluffy. 
  3. Remove the quinoa from the heat, and after 5 minutes, fluff with a fork. 
  4. While the quinoa cooks, add the olive oil to a large pot over medium heat.
  5. Add the cubed chicken to the pot and saute for about 8 minutes, or until cooked through. 
  6. Next, add the chopped cauliflower to the chicken and saute for 5 minutes. 
  7. Add the curry powder, salt, and pepper. 
  8. Cook until the cauliflower is tender, about 2-3 more minutes. 
  9. Remove the pan from the heat and stir in the quinoa, cranberries, and almonds. 
  10. Serve and enjoy!

Notes

  • this keeps well in the fridge for 3-4 days. perfect for leftovers. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American/Indian

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

Keywords: quinoa, gluten free, dairy free, chicken, curry

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