Turmeric Chicken And Quinoa
Turmeric Chicken And Quinoa

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, turmeric chicken and quinoa. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Turmeric Chicken And Quinoa is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Turmeric Chicken And Quinoa is something which I’ve loved my entire life.

Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Cook until browned on both sides. Add turmeric to chicken and mix to coat it.

To get started with this particular recipe, we must prepare a few ingredients. You can cook turmeric chicken and quinoa using 15 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Turmeric Chicken And Quinoa:
  1. Get 2 lb Boneless skinless chicken or tempeh
  2. Take 1 tsp Salt
  3. Get 1/2 tsp Fresh ground black pepper
  4. Get 1 tbsp Extra virgin olive oil
  5. Make ready 1 tsp Ground turmeric
  6. Get 1 Onion, chopped
  7. Make ready 1 tbsp Grated chopped peeled ginger
  8. Prepare 4 clove Garlic, minced
  9. Prepare 2 Plum tomatoes, chopped
  10. Take 1 1/2 tsp Curry powder
  11. Get 1/2 tsp Ground cumin
  12. Get 2 cup Quinoa, rinsed
  13. Get 2 Bay leaves
  14. Prepare 1 1/2 tbsp Asian Fish sauce
  15. Take 2 3/4 cup Chicken broth or vegetable broth

Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Cook until browned on both sides. Toss the chicken breasts with the oil, lemon zest, cumin, garlic powder, onion powder and sumac, if using.

Steps to make Turmeric Chicken And Quinoa:
  1. Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Stir and add chicken. Cook until browned on both sides. Transfer to a plate. Allow to cool and then shred.
  2. Add the onion and ginger and cook for 8 minutes. Add garlic, tomatoes, curry powder, cumin and quinoa. Cook, string constantly for 3 minutes. Return the chicken to the pot. Add bay leaves, fish sauce and chicken broth. Bring to a simmer. Cover and cook over low heat for 25 minutes. Remove from heat and let stand covered for 5 minutes.

Cook until browned on both sides. Toss the chicken breasts with the oil, lemon zest, cumin, garlic powder, onion powder and sumac, if using. Season to taste with salt and pepper. This Lemony Quinoa has a fresh delicious combo of flavors. It's lightly spiced with curry, turmeric and cumin, and it makes a great healthy side dish to grilled fish or chicken.

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