Turmeric Chicken And Quinoa

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, turmeric chicken and quinoa. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Turmeric Chicken And Quinoa is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Turmeric Chicken And Quinoa is something that I have loved my whole life. They’re fine and they look wonderful.

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 begin with this particular recipe, we must first 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. Make ready 2 lb Boneless skinless chicken or tempeh
  2. Make ready 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. Prepare 1 Onion, chopped
  7. Take 1 tbsp Grated chopped peeled ginger
  8. Get 4 clove Garlic, minced
  9. Prepare 2 Plum tomatoes, chopped
  10. Make ready 1 1⁄2 tsp Curry powder
  11. Make ready 1⁄2 tsp Ground cumin
  12. Prepare 2 cup Quinoa, rinsed
  13. Make ready 2 Bay leaves
  14. Make ready 1 1⁄2 tbsp Asian Fish sauce
  15. Make ready 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.

Instructions 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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