Curried Chicken Quinoa with Peas

Ingredients

• 1 Tbsp olive oil
• About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
• 1 small red onion, chopped
• 2 garlic cloves, crushed
• 1 15 oz. can petite diced tomatoes
• 1 Tbsp curry powder
• 1/2 Tbsp chili powder
• 1 tsp nutmeg
• 2 cups water or chicken broth
• 1 cup quinoa
• 1 12 oz. bag frozen peas
• Salt and pepper to taste

 

Directions

• Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven.  Saute for about 10 minutes, or until chicken pieces are mostly cooked.
• Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg.  Stir until combined and let cook for about 5 minutes.
• Stir in the water and bring to a bubble.  Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes.  With about 5 minutes left to cook, stir in the frozen peas.
• Turn heat to low and keep warm until ready to serve.
• Makes 4 adult portions.