Quinoa Chicken Curry Bowl

15 minutes Prep Time
30 minutes Cook Time
6 Servings

A healthy and delicious dish made with quinoa, chicken, curry spice, tomatoes and eggplant. This meal is quick, easy and can be as spicy as you want.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 pound boneless skinless chicken thighs, or breasts, cut into cubes
  • 2 tablespoons curry powder
  • 2 teaspoons cumin
  • 1 teaspoon ginger
  • 3 garlic cloves, minced
  • Salt and black pepper to taste
  • 1 can Red Gold® Crushed Tomatoes 15 oz
  • 1 3/4 cups chicken broth
  • 3 cups eggplant, peeled and diced
  • 1 cup quinoa, uncooked, rinsed well
  • 2 cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, drained
  • green onion, chopped
  • cilantro, chopped

Instructions

Step one

Heat oil in a large pot over medium heat. Add onions and saute for 2 to 3 minutes or until soft and transparent. Add the chicken, curry powder, cumin, ginger, garlic, salt and black pepper. Stir and cook for 3 to 5 minutes to brown the chicken.

Step two

Add crushed tomatoes, chicken broth, eggplant and quinoa, stir to combine. Cover and simmer for 15 to 20 minutes or until chicken is tender and quinoa is cooked. Stir in diced tomatoes and cook for an additional 2 minutes to heat through.

Step three

Serve in bowls and top with cilantro, green onions and sliced almonds.

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