- 1 tsp ground turmeric
- 1 tsp dried thyme
- ¾ tsp salt, divided
- 1 lbs boneless skinless chicken breast or thighs, cut into 1-inch strips
- 1 c uncooked quinoa
- 1 c chicken broth
- 1 c low-fat coconut milk
- 1 tsp curry powder
- ¼ tsp ground ginger
- 2 tbsp olive oil, divided
- 1 large green bell pepper, seeded and chopped
- 1 medium onion, chopped
- Red pepper flakes, to garnish
Combine turmeric, thyme and ¼ teaspoon salt in shallow dish. Dredge chicken strips into spice mixture, coating all sides; set aside.
Rinse quinoa in small strainer under cold running water; drain well.
Combine quinoa, chicken broth, coconut milk, curry, remaining ½ teaspoon salt and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer 10 minutes.
While Quinoa is cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add bell pepper and onion. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet with slotted spoon; set aside.
Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until lightly browned and no longer pink. Remove from skillet; set aside with veggies.
Stir chicken and veggie mixture into saucepan; cook 5 minutes or until liquid is nearly all absorbed. Garnish with red pepper flakes.