Articles & Recipes
Indian Chicken with Quinoa
Ingredients
1 tsp olive oil (8grams)
1 tbs black mustard seeds (12 grams)
2 tsp garam masala (10 grams)
2 long green chillies, seeds removed, thinly sliced (30 grams)
1 large onion, coarsely grated (100g)
1 cup quinoa (170g)
1/2 cup green split peas (110g)
2 cups salt-reduced chicken stock (gluten free if required)
1 cup shredded cooked chicken (140 grams)
80g baby spinach leaves, roughly shredded
Method
Heat oil in a large pan over medium heat.
Add mustard seeds and cook until they begin to pop. Add garam masala, chilli and onion, and cook until onion is softened and browned.
Add the quinoa and peas, and stir to coat in spice mixture.
Add stock and 1 cup (250ml) boiling water. Simmer over low heat for 25 minutes,
Add the chicken and spinach and heat through for 5 minutes
Serves : 4
Nutrients per Serve :
KJ 1544, Calories 369, Carbohydrates(grams) 45, Fat(grams) 7.6, Protein(grams) 26.9, Fibre (grams) 6.2
Note
Gluten Free, Lactose Free, Egg Free